Roasted Chickpea and Purple Sweet Potato Persimmon Salad

Last Updated on November 18, 2025 by Christin Gillespie

Roasted Chickpea and Purple Sweet Potato Persimmon Salad is a stunning recipe that is created with healthy ingredients. Fresh greens, crispy chickpeas, vibrant roasted purple sweet potatoes, juicy persimmons, rich pecans, creamy avocado, and white wine vinaigrette put this show-stopping salad into the “favorites” category during the fall and winter months!

My love for making colorful and crave-worthy salads will forever be a favorite hobby of mine. I truly believe that we eat with our eyes, and when something looks delicious (and nutritious), it makes the whole experience enjoyable! Can you relate?

This healthy salad includes a base of fresh greens that gets piled high with crispy chickpea “croutons,” antioxidant-rich roasted purple sweet potatoes, fresh slices of juicy persimmon, nutty pecans, creamy avocado, and white wine vinaigrette. It has a lot going on, with all of the seasonal goodness, but each bite will have you digging in for more.

Bottom line: this Roasted Chickpea and Purple Sweet Potato Permission Salad is a beautiful recipe that is created with healthy ingredients. It makes for the perfect fall or winter meal, but it definitely deserves a “salad” spotlight at your next holiday gathering or get-together!

What Makes This Persimmon Salad Recipe a Winner

• Vibrant in Color & Packed with Nutrition: Each ingredient included in this creation is full of benefits. From the protein-rich chickpeas, antioxidant-rich roasted potatoes, fiber-filled persimmons, and healthy fat toppings, you’ll be feeling oh so good from the inside out!
• A Salad to Be Talked About: If you’re hosting, this is the dish to show off at the dinner table. It’s an eye-catching creation that will have everyone impressed that it’s made with clean ingredients (only if you tell them!).
• Perfect For Fall & Winter: This salad is brimming with seasonal goodness and gives you every right to enjoy what Mother Nature has to offer in the most delicious way.

Ingredients for This Roasted Chickpea and Purple Sweet Potato Salad Recipe

• Organic Chickpeas: Roasted to perfection, alongside the sweet potatoes, to add a solid boost of plant protein, fiber, and satisfying crunch.
• Organic Stokes Purple Sweet Potatoes: Fun fact: These are my favorite food on earth! Aside from them being so pretty, they’re full of antioxidants, rich in beta-carotene, and full of fiber when the skin is left on (so leave it on, folks)!
• Organic Permission: Please don’t skip this topping. It’s naturally sweet, and I think it almost has a grape-like essence to it, as it’s firm on the outside but juicy on the inside. Whole Foods usually has them in stock when they’re in peak season.
• Organic Greens: Baby spinach, arugula, massaged kale, or a combination. Whatever you have on hand or whichever is preferred in your household will all work as the base.
• Organic Avocado: Creamy slices of avocado complement the other ingredients beautifully while adding some extra healthy fats.
• Organic White Wine Vinaigrette: A simple mix of pantry staples gets coated over the entire salad. To make it vegan-friendly, swap the honey for organic pure maple syrup.
• Organic Raw Pecans: For some extra healthy fats, buttery essence, and crunch to sprinkle over the top.
• Organic Avocado Oil: A go-to neutral oil for roasting the chickpeas and potatoes, as it can withstand the high heat oven temperatures.

How to Make This Healthy Roasted Chickpea Salad

1. Roasted Chickpeas & Sweet Potato. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper. Toss the drained chickpeas and chopped sweet potatoes with the oil and seasonings. Roast for 20–25 minutes, flipping halfway through.
2. White Wine Vinaigrette. In a bowl, whisk together the vinaigrette until well combined.
3. Assemble. Divide the fresh greens of choice between bowls. Top with the sliced persimmons, roasted chickpeas, and sweet potatoes. Finish with the avocado, vinaigrette, and pecans. Enjoy!

Secrets to the Perfect Purple Sweet Potato Salad Recipe

• Crispy Chickpeas Tip: Drain the chickpeas well prior to adding them to the baking sheet. This ensures that they get crispy like croutons!
• Vegan Option: To make this fall salad vegan-friendly, swap the honey with organic pure maple syrup.
• High-Quality Ingredients: For optimal taste and health benefits, always select fresh organic ingredients. It makes a difference to the end result, as well as a lasting impact on our community.

Storing and Reheating

• Storing: Store the roasted components and dressing in separate glass containers. I don’t suggest slicing the persimmon or the avocado until just before serving.
• Optional Reheating: Preheat the oven to 350°F (175°C) and reheat the chickpeas and potatoes for 15 minutes, until warmed through. Alternatively, enjoy it cold or at room temperature with the remaining salad component.

More Healthy Seasonal Salads to Make

• Roasted Purple Sweet Potato Kale Salad with Spicy Maple Tahini Dressing
• Vegan Caesar Salad with Roasted Butternut Squash & Chickpeas
• Roasted Sweet Potato & Apple Kale Salad with Maple Mustard Dressing
• Fall Harvest Butternut Squash & Quinoa Salad
• Vegan Kale Caesar Salad with Roasted Delicata Squash & Crispy Chickpeas

If you made this Roasted Chickpea and Purple Sweet Potato Permission Salad recipe, it would mean so much to me if you would leave a rating and review below. It truly makes my day; it helps others find the blog too! Don’t miss out, and be sure to follow on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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