Spiced Sweet Potato and Chickpea Salad

Autumn is the perfect time to indulge in hearty salads that combine warm, roasted vegetables with bold, earthy flavours. This spiced roast sweet potato, chickpea, red onion, and tomato salad ticks all the boxes for a nourishing, comforting meal. It’s full of texture—from the crunchy homemade sweet potato crisps to the soft, roasted veggies—and has the perfect balance of savoury and zesty flavours.

This recipe is ideal for a light lunch or a beautiful side dish for dinner. Let’s get started!

Ingredients:

• For the Salad:

  • 2 large sweet potatoes, peeled and cubed

  • 1 tin (400g) chickpeas, drained and rinsed

  • 1 red onion, roughly chopped

  • 200g cherry tomatoes, halved

  • 1 handful of fresh coriander, roughly chopped

  • 2 tbsp olive oil

  • Zest and juice of 1 lemon

  • Salt and pepper to taste

  • 1 tsp smoked paprika

  • 1 tsp Cajun / Moroccan spice mix (optional, if you’d like a bit of heat)

• For the Sweet Potato Crisps:

  • 1 medium sweet potato, peeled and thinly sliced into matchsticks

  • 1 tbsp olive oil

  • 1/2 tsp smoked paprika

  • Salt to taste

Method:

1. Roast the Vegetables:

   • Preheat your oven to 200°C (180°C fan).

   • In a large mixing bowl, toss the cubed sweet potatoes, red onion, and cherry tomatoes with 1 tbsp of olive oil, salt, and pepper.

   • Spread them evenly on a lined baking tray and roast for 25-30 minutes until the sweet potatoes are tender and the tomatoes have softened.

2. Prepare the Chickpeas:

   • While the veggies are roasting, heat a frying pan over medium heat. Add half of the chickpeas with a drizzle of olive oil, and cook until lightly toasted, about 5-7 minutes. Set aside.

   • Leave the remaining chickpeas as they are for a contrast in texture.

3. Make the Sweet Potato Crisps:

   • Toss the matchstick-cut sweet potatoes with olive oil, smoked paprika, and a pinch of salt.

   • Spread them onto a lined baking tray and bake for 10-15 minutes, flipping halfway through, until crispy and golden brown. Keep an eye on them to prevent burning!

4. Assemble the Salad:

   • In a large bowl, combine the roasted sweet potatoes, onions, tomatoes, toasted chickpeas, and the remaining uncooked chickpeas.

   • Add the chopped coriander, lemon zest, and juice, and toss everything together. Adjust seasoning with salt and pepper to taste.

5. Top with Crisps and Serve:

   • Serve the salad warm or at room temperature, garnished with your homemade sweet potato crisps for a delightful crunch. Drizzle with a bit of extra olive oil if desired.

Why This Salad Works for Autumn

This salad encapsulates everything we love about autumn—warm, roasted vegetables, vibrant colours, and a variety of textures. The roasted sweet potato and tomatoes add a natural sweetness, while the red onion provides a slight sharpness. The chickpeas bring in protein and texture, especially with the mix of toasted and soft chickpeas, which keeps each bite exciting. The coriander and lemon zest add a fresh brightness to balance the heartiness of the roasted elements.

The crowning glory is the homemade sweet potato crisps. These delicate, crunchy strips elevate the dish, making it feel extra special without much extra effort.