Last Updated on April 14, 2025 by Christin Gillespie
This Roasted Chickpea & Japanese Sweet Potato Salad with Avocado Dressing is a healthy vegan recipe that can be classified as a real meal. It’s an easy-to-make plant-based creation that will leave you feeling nourished & satisfied.

If you need a mouthwatering salad, then this vegan recipe is for you!
This irresistible plant-based creation includes fresh greens, crisp cucumber, crispy chickpeas, roasted sweet potatoes, & a creamy avocado dressing.
At first bite, this Roasted Chickpea & Sweet Potato Salad with Avocado Dressing recipe will be a weekly go-to for you!
Why You’ll Love This Healthy Vegan Salad Recipe
- Full of Flavor & Loaded with Nutrition: Just because this salad is created with healthy ingredients, doesn’t mean that it’s boring. In fact, each bite will have you digging in for more!
- Quick & Easy: Ready in about 30 minutes, which makes it the perfect weeknight dinner.
- Great for Meal Prep: This Roasted Chickpea & Sweet Potato Salad with Avocado Dressing stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients
- Organic Chickpeas: The typical salad includes croutons, but we’ll be roasting up some chickpeas instead to add the perfect amount of crispy texture, fiber, & plant protein!
- Organic Japanese Sweet Potato: I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
- Organic Greens: Any greens work great. Baby spinach, arugula, chard, &/or massaged kale.
- Organic English Cucumber: An addition that adds a bit of freshness + crispness.
- Organic Avocado Dressing: It’s creamy, herby, & the perfect condiment to pair with the salad!

How To Make
- Roasted Chickpeas & Sweet Potatoes. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the drained chickpeas & chopped sweet potato with the oil + seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Avocado Dressing. To a food processor, high-speed blender, or using an immersion blender, add the dressing ingredients & blend until smooth. If needed, add more spring water to achieve a thick, yet creamy consistency.
- Serve. Divide the fresh greens, cucumber, & avocado, between serving bowls. Top with the roasted chickpeas & sweet potatoes. Pair with the avocado dressing & a sprinkle of red pepper flakes. Enjoy!

Tips for Making this Healthy Vegan Salad Recipe Perfectly
- Drain the Chickpeas: Drain your chickpeas before adding to the sheet pan to ensure that they get crispy.
- Baking: Be sure to flip the chickpeas & the sweet potatoes halfway while roasting, so that everything gets baked to perfection.
- Organic Greens: Any greens work great. Baby spinach, arugula, chard, &/or massaged kale.
Storing & Reheating
As mentioned above, this Roasted Chickpea & Sweet Potato Salad with Avocado Dressing recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer the salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. I would recommend holding off on preparing the avocado dressing until the salad is ready to enjoy.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & sweet potatoes to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remaining salad ingredients.

More Healthy Vegan Salad Recipes You’ll Love
- Kale Chickpea Salad with Roasted Japanese Sweet Potatoes
- Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing
- Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries
- Roasted Chickpea & Vegetable Kale Salad with Sweet Tahini Dressing
Sharing Is Caring!
If you make this Roasted Chickpea & Sweet Potato Salad with Avocado Dressing 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.
Print
Roasted Chickpea & Japanese Sweet Potato Salad with Avocado Dressing
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
This Roasted Chickpea & Japanese Sweet Potato Salad with Avocado Dressing is a healthy vegan recipe that can be classified as a real meal. It’s an easy-to-make plant-based creation that will leave you feeling nourished & satisfied.
Ingredients
Always opt for organic ingredients.
CHICKPEAS & SWEET POTATOES
- 1 (15-oz) can chickpeas, drained
- 1 large sweet potato, chopped
- 2 tsp avocado oil
- ½ tsp garlic powder
- Sea salt & black pepper, to taste
CREAMY AVOCADO DRESSING
- ½ ripe avocado
- 2 tbsp fresh lemon juice
- 1 cup fresh herbs (cilantro, basil, dill, chives, &/or combination)
- 2 garlic cloves
- ¼ cup spring water
- Sea salt & black pepper, to taste
SALAD
- Fresh greens of choice
- ½ avocado, cubed
- ½ English cucumber, chopped
- Red pepper flakes
Instructions
- Roasted Chickpeas & Sweet Potatoes.Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the drained chickpeas & chopped sweet potato with the oil + seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Avocado Dressing. To a food processor, high-speed blender, or using an immersion blender, add the dressing ingredients & blend until smooth. If needed, add more spring water to achieve a thick, yet creamy consistency.
- Serve. Divide the fresh greens, cucumber, & avocado, between serving bowls. Top with the roasted chickpeas & sweet potatoes. Pair with the avocado dressing & a sprinkle of red pepper flakes. Enjoy!
Notes
Drain Chickpeas: Drain your chickpeas before adding to the pan to ensure that they get crispy.
Baking: Be sure to flip the chickpeas & the sweet potatoes halfway while roasting, so that everything gets baked to perfection.
Organic Greens: Any greens work great. Baby spinach, arugula, chard, &/or massaged kale.
Storing & Reheating: Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. I would recommend holding off on preparing the avocado dressing until the salad is ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & sweet potatoes to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the remaining salad ingredients.













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