Sweet potatoes might just be my favorite root vegetables and today I’m sharing my Sweet Potato & Chickpea Salad with Tahini Dressing – also known as the salad that gets me through winter every year. 

Sweet Potato & Chickpea Salad with Tahini Dressing

What is it about sweet potatoes that I’m so drawn to them? They’re filling, hearty, and so nutritious, I sometimes forget there are other types of potatoes.

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. – Source 


This quick salad comes together with chickpeas for a protein packed meal – whether you eat it on its own or add a piece of grilled chicken or fish to it, it’ll quickly become a staple in your home. The dressing, tahini based and finger licking good, blends some antioxidant rich spices like turmeric with bright lemon juice and fresh olive oil to create a decadent but healthy salad dressing you’ll want to use on everything.

Make a version of my Tahini Turmeric Salad Dressing – this one with a bit of yogurt to make it all even more delicious and protein rich.


Photography by Stacey Rupolo / Recipe by Cooking with Books 

Sweet Potato & Chickpea Salad with Tahini Dressing

This sweet potato salad is packed with healthy fats, antioxidants, and protein to keep you full longer - give it a try this week!
Print Recipe
Sweet potato chickpea salad 02
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes


  • 4 sweet potatoes peeled and cubed
  • 1 large can of chickpeas drained
  • ¼ cup tahini
  • ¼ cup olive oil
  • 1 lemon juiced
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • ½ cup fresh chopped herbs: basil parsley, cilantro work well


  • In a large pot with boiling salted water, cook the sweet potato cubes until tender but not mush.
  • Let cool and mix with chickpeas.
  • Blend the tahini, olive oil, lemon juice, and spices with either a fork by hand or a quick shake in a mason jar. Pour over sweet potatoes and chickpeas.
  • Toss to mix and add fresh herbs. Season with salt and pepper.
  • Serve chilled or room temperature.
Servings: 4 -6 servings
Author: Marnely Murray

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