Last Updated on April 3, 2025 by Christin Gillespie

This Roasted Sweet Potato & Chickpea Pistachio Salad with Sweet Tahini Dressing is a game-changing healthy vegan recipe. It’s full of flavor at every bite & will be your new go-to!

Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing topped with sliced avocado on a white marble counter with a fork in it.

You cannot tell me that kale salads are boring, especially after you create this one of a kind recipe.

This Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing is packed with deliciousness. It’s hearty, sweet, crunchy, & savory all in one. It’s definitely incredible to say the least.

I am beyond excited for you to try this kale creation & please let me know your thoughts in the comments!

Why You’ll Love This Vegan Kale Salad Recipe

Full of Flavor & Loaded with Nutrition: This creation is full of nutritious plant-based ingredients, wholesome greens, & healthy fats.
Quick & Easy: Ready in under 45 minutes & straightforward to make!
Restaurant Worthy: Although this Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing isn’t your average, it is definitely gourmet quality.

Vegan Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing topped with sliced avocado on a white marble counter with a fork in it.

Ingredients

Organic Kale: The base of this salad recipe is kale!
Organic Sweet Potato: For this recipe I used an organic garnet sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
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 Avocado: Fresh, ripe, & sliced avocado compliments this vegan salad perfectly.
Organic Pistachios: Unsalted + hopefully pre-shelled for the sake of your fingers!
Organic Sweet Tahini Dressing: It’s the perfect sweet, citrusy, & creamy dressing to coat over the salad. Don’t leave it out!

How to Make

Sweet Potatoes & Chickpeas. Preheat the oven to 425 degrees F. Add the chopped sweet potatoes & drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the massaged kale between bowls. Top with the roasted sweet potatoes, crispy chickpeas, sliced avocado, chopped pistachios, & drizzle with the dressing. Enjoy!

Tips for Preparing Vegan Kale Salad Perfectly

Baking: Be sure to flip the sweet potatoes & chickpeas halfway, as this ensures even baking.
Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating

This Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing is the perfect vegan recipe for healthy leftovers & meal prep!

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

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sweet potatoes & chickpeas, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens, as well as the remaining toppings.

Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing Recipe topped with sliced avocado on a white marble counter with a fork in it.

More Healthy Vegan Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing

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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

This Roasted Sweet Potato & Chickpea Pistachio Salad with Sweet Tahini Dressing is a game-changing healthy vegan recipe. It’s full of flavor at every bite & will be your new go-to!

Ingredients

Scale

Always opt for organic ingredients.

SWEET POTATO & CHICKPEAS

1 large sweet potato, chopped
1 (15-oz) can chickpeas, drained
2 tsp avocado oil
Sea salt & black pepper, to taste

KALE

5 cups kale, de-stemmed & chopped
1 tbsp fresh lemon juice

SWEET TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste

SALAD

Ripe avocado(s), sliced
¼ cup pistachios, chopped

Cook Mode Prevent your screen from going dark

Instructions

Sweet Potatoes & Chickpeas. Preheat the oven to 425 degrees F. Add the chopped sweet potatoes & drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the massaged kale between bowls. Top with the roasted sweet potatoes, crispy chickpeas, sliced avocado, chopped pistachios, & drizzle with the dressing. Enjoy!

Notes

Baking: Be sure to flip the sweet potatoes & chickpeas halfway, as this ensures even baking.

Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Optional Reheating.: Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the sweet potatoes & chickpeas, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens, as well as the remaining toppings.