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I grew up whole-heartedly believing I am not a salad girlie. In my experience, salads have been limp, bitter greens tossed with tomatoes, dried shredded carrots, and a vinegary dressing. Not my jam at all! As an adult, I realized some restaurants just suck at making salads. Today I’m sharing a salad that doesn’t suck! I like my salads to have tons of texture and flavor, and this roasted sweet potato and chickpea chaat salad has it all! It’s spicy, tangy, salty, sweet, and has many textures! The star of this salad is not the greens but the sweet potato and chickpeas! Every part of this salad is seasoned and flavored, from the vegetables to the dressing!
This salad takes 30 minutes to throw together! The sweet potatoes and chickpeas are tossed in spices and a little cornstarch to crisp them up as they roast in the oven! The dressing is made with plain Greek yogurt, adding a little protein to the mix! I top the whole thing off with onions tossed in lime juice for tartness, pomegranate seeds for sweetness, and some friend moong dal for some crunch! You can also add in bhel or mamra mix too if you’d like even more texture!
This salad is ridiculously good, and you can easily meal prep it by prepping all the ingredients and assembling them when you’re ready. You can also cook the sweet potatoes and chickpeas in an air fryer by cooking them at 400°F for 20 minutes or until the sweet potatoes are fork tender. I know January is a time for people to reset and get back on track to eating healthy- but it doesn’t have to be flavorless or just all leafy greens! Give this sweet potato salad a try!
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Roasted Sweet Potato and Chickpea Chaat Salad
- Total Time: 40 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
Zesty, spicy, and packed with veggies! This sweet potato salad had tons of texture and flavor! Makes 2-3 servings of salad
Ingredients
- 1 sweet potato (10 oz), peeled and cut into 1/2 inch cubes
- 1 (14 oz ) can chickpeas, drained and rinsed
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp chaat masala
- 1/4 tsp red chili powder, or to taste
- 1 1/2 tbsp cornstarch
- 2 tbsp vegetable oil or any high heat oil
LIME-Y ONIONS
- 1/4 cup, thinly sliced onions
- 1 tbsp lime juice
- pinch of red chili powder, or to taste
CILANTRO MINT YOGURT DRESSING
- 1/4 cup plain yogurt
- 1/2 tsp chaat masala
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 3 tbsp mint leaves,
- 3 tbsp cilantro
- 1/4 of a serrano pepper, or to taste
- pinch of black salt (optional)
SALAD
- 5 cups spring salad mix
- 1/4 cup fried moong or sev
- 3 tbsp cilantro, chopped
- 3 tbsp mint, chopped
- 1/3 cup pomegranate arils
Instructions
- Preheat oven to 425°F. Line a baking sheet pan with foil.
- Into a mixing bowl, add diced sweet potato, drained chickpeas, coriander powder, cumin powder, chaat masala, red chili powder, cornstarch and 1 1/2 tsp of kosher salt. Toss until well combined, add vegetable oil, and toss until well coated. Spread the mixture over the prepared baking sheet pan into a single layer and bake for 20-25 minutes or until the sweet potatoes are fork-tender.
- While the sweet potatoes and chickpeas roast, make the lime-y onions. Add thinly sliced onions into a small bowl with lime juice, 1/4 tsp salt, and red chili powder and mix until well combined.
- Now make the dressing by adding yogurt, chaat masala, cumin powder, coriander powder, mint, cilantro, serrano pepper, black salt, and salt to taste. Blend until smooth and set aside.
- To assemble your salad, place your salad mix on the bottom and top with the roasted sweet potato and chickpeas, then sprinkle on the onions, dried moong dal or sev, chopped cilantro and mint, pomegranate seeds, and then drizzle on the dressing. Mix well before enjoying!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Cuisine: Indian Fusion
