This Herby Lemon Garlic Chickpea & Sweet Potato Salad is the perfect plant-based recipe to make as an easy weeknight dinner. Not only is each bite full of flavor, but it’s also totally customizable & on the table in about 30 minutes!

Herby Lemon Garlic Chickpea & Sweet Potato Salad in a bowl, topped with yellow onion, sliced avocado, lemon slices, and a fork, sitting on a white marble counter.

Super simple, yet super delicious, this Herby Lemon Garlic Chickpea & Sweet Potato Salad is the ultimate weeknight recipe.

It was inspired by my Herby Lemon Garlic Chickpea & Sweet Potato Sheet Pan Meal, but the salad version is just as tasty & even more nutritious!

A bed of fresh greens get topped with crispy chickpeas, tender potatoes, sweet onions, creamy avocado, & a herby lemon garlic dressing. Your taste buds will truly be delighted!

Why You’ll Love This Plant-Based Salad Recipe

Full of Flavor & Loaded with Nutrition: Loaded with veggies, packed with plant protein, & coated with a delicious herby lemon garlic dressing.
Quick & Easy: It’s a plant-based salad that comes together in 30 minutes & clean up is a breeze.
Great for Meal Prep: This Herby Lemon Garlic Chickpea & Sweet Potato Salad stores well in the fridge, making it the perfect plant-based recipe to meal prep for healthy dinners throughout the week.

Herby Lemon Garlic Chickpea & Sweet Potato Salad Recipe in a bowl, topped with yellow onion, sliced avocado, lemon slices, and a fork, sitting on a white marble counter.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
Organic Sweet Potato: I used an organic white sweet potato & left the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Yellow Onion: I highly suggest either an organic yellow onion or yellow sweet onion!
Organic Herby Lemon Garlic Dressing: A must for any salad recipe is yummy dressing. This one is fresh, yet tangy & truly elevates the meal.
Organic Avocado: For some extra healthy fats & creaminess.
Organic Fresh Greens: Spinach, kale, arugula, or any combination will do for the base!

How To Make

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the chickpeas, diced sweet potatoes, & sliced onions. Toss with the oil & seasonings. Top with fresh lemon slices & transfer to the oven for 20 – 25, flipping halfway through.
Herby Lemon Garlic Dressing. In a small bowl, whisk together the dressing ingredients until well combined.
Assemble. Divide the fresh greens between bowls. Top with the crispy chickpeas, roasted vegetables, avocado, & drizzle with the dressing. Enjoy!

Herby Lemon Garlic Chickpea & Sweet Potato Sheet Pan with yellow onion and lemon slices.

Tips for Making this Plant-Based Salad Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Don’t forget to flip the chickpeas & vegetables halfway, as this ensures even baking.
Organic Extra-Virgin Olive Oil: Be sure to use extra-virgin olive oil for optimal flavor + health benefits.

Storing & Reheating

This Herby Lemon Garlic Chickpea & Sweet Potato Salad is the perfect plant-baased recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer ingredients to air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens, avocado, & dressing.

Plant-Based Herby Lemon Garlic Chickpea & Sweet Potato Salad in a bowl, topped with yellow onion, sliced avocado, lemon slices, and a fork, sitting on a white marble counter.

More Healthy Plant-Based Salad Recipes You’ll Love

If you make this recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Herby Lemon Garlic Chickpea & Sweet Potato Salad

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

CHICKPEAS & VEGETABLES

1 (15-oz) can chickpeas, drained
1 large sweet potato, cubed
1 large yellow or sweet onion, quartered
½ fresh lemon, sliced

HERBY LEMON GARLIC DRESSING

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
3 garlic cloves, minced
2 tsp dijon mustard
2 tsp dried oregano
1 tsp paprika
Sea salt & black pepper, to taste

SALAD

Fresh greens of choice
Avocado(s)

Cook Mode Prevent your screen from going dark

Instructions

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the chickpeas, diced sweet potatoes, & sliced onions. Toss with the oil & seasonings. Top with fresh lemon slices & transfer to the oven for 20 – 25, flipping halfway through.
Herby Lemon Garlic Dressing. In a small bowl, whisk together the dressing ingredients until well combined.
Assemble. Divide the fresh greens between bowls. Top with the crispy chickpeas, roasted vegetables, avocado, & drizzle with the dressing. Enjoy!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Don’t forget to flip the chickpeas & vegetables halfway, as this ensures even baking.

Organic Extra-Virgin Olive Oil: Be sure to use extra-virgin olive oil for optimal flavor + health benefits.

Storing & Reheating: Transfer ingredients to air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens, avocado, & dressing.