Sweet Potato, Black Bean, and Chickpea Salad

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Sweet Potato, Black Bean, and Chickpea Salad

This colourful sweet potato, Black Bean, and Chickpea Salad is packed with roasted sweet potatoes, protein-rich chickpeas, hearty black beans, and fresh vegetables tossed in a zesty lime dressing. It’s perfect for meal prep, healthy lunches, picnics, or a light dinner.

Servings

4–6 servings

Ingredients

For the Salad

  • 2 medium sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper, to taste
  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, diced (optional)

Lime Dressing

  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • ½ tsp cumin
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelised.
  3. In a large bowl, combine chickpeas, black beans, tomatoes, bell pepper, onion, cilantro, and avocado.
  4. Whisk together olive oil, lime juice, honey, Dijon mustard, cumin, salt, and pepper.
  5. Add cooled roasted sweet potatoes to the salad.
  6. Pour the dressing over the salad and gently toss to combine.
  7. Chill for 15 minutes or serve immediately.

Description

Loaded with vibrant vegetables, hearty legumes, and roasted sweet potatoes, this salad is fresh, filling, and bursting with smoky, tangy flavours. It’s naturally vegetarian, high in fibre, and ideal for make-ahead meals.

Recipe Notes

  • Allow the sweet potatoes to cool before mixing.
  • Use fresh lime juice for the brightest flavour.
  • Add avocado just before serving to keep it fresh.

Tips

  • Top with crumbled feta or cotija cheese for extra flavour.
  • Add grilled chicken or shrimp for additional protein.
  • Store leftovers in an airtight container for up to 4 days.

Nutritional Information (Per Serving)

  • Calories: 340
  • Protein: 11g
  • Carbohydrates: 45g
  • Fat: 13g
  • Fiber: 11g
  • Sugar: 8g
  • Sodium: 320mg

Health Benefits

  • Rich in fibre for healthy digestion.
  • High in plant-based protein to keep you full.
  • Sweet potatoes provide vitamins A and C.
  • Black beans and chickpeas support heart health and steady energy.
  • Olive oil supplies healthy monounsaturated fats.

Q&A

Q: Can I make this salad ahead of time?
Yes! It tastes even better after chilling for a few hours.

Q: Can I freeze it?
No, freezing is not recommended because the vegetables lose their texture.

Q: Is it vegan?
Yes—simply use maple syrup instead of honey.

Q: What pairs well with this salad?
Serve with grilled chicken, salmon, steak, or warm pita bread for a complete meal.

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