Mediterranean Chickpeas with Roasted Sweet Potatoes

October 12, 2017
Roasted Sweet Potato Salad with chickpeas
chickpea and sweet potato salad

With every new season I look forward to the foods and produce that characterize a certain time of the year. And while you can pretty much find most vegetables all year long, I still buy seasonal-they taste better, they are cheaper and honestly it’s something I look forward to. So now it’s sweet potato time, and although it is not native to the Mediterranean, it is now cultivated in certain areas of Greece and we can get them locally.

I have been trying to make sweet potatoes a regular guest at our home. Most popular recipes are sweet, and while I do enjoy a sweet potato casserole with a bit of maple syrup added to it during Thanksgiving, I’m looking to add more savory sweet potato dishes. I’ve roasted them in olive oil, cut them into fries, and used them as a bruschetta topping. Since we eat a lot of salads, I wanted to incorporate them there. I feel the texture once they are roasted would pair well with something somewhat hard like beans rather than leafy greens.

In this recipe I cut them in cubes of about the same size as the chickpeas so you get all the ingredients in one mouthful. Along with the olive oil and lemon dressing and a few toasted pine nuts this was delicious and filling. All the flavors and textures melded perfectly.

Apart from cutting the sweet potatoes this recipe took almost no time or effort and nutritionally this salad has it all: antioxidants, beta-carotene, fiber, protein and good fats and it is vegan-it is a complete meal and travels well, making a great work-lunch.

If you are looking for an easy sweet potato recipe that isn’t really sweet, this one’s for you!

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Mediterranean Chickpea Salad with Roasted Sweet Potatoes

healthy sweet potato recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Roasted sweet potatoes topped with chickpeas, toasted pine nuts, parsley and a lemon-olive oil dressing. Delicious, hearty and health
Course: Entree, Salad
Cuisine: Mediterranean, Vegan
Keyword: Chickpeas, Salad, Sweet Potato
Servings: 2
Author: Elena Paravantes
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  • 1 ½ cup sweet potato chopped in ¼ inch cubes (about 2 sweet potatoes)
  • 2 tablespoons olive oil
  • 1 15 ounce can chickpeas
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons pine nuts
  • 2 tablespoons fresh lemon juice
  • Coarse salt
  • Freshly ground pepper


  • Preheat oven at 400˚ F (200 C).
  • Peel the sweet potatoes and cut in small cubes (1/4 inch)
  • Place them in bowl in mix them with 2 teaspoons olive oil.
  • Roast them for 20 minutes.
  • In the meantime make the dressing by mixing the rest of the olive oil (4 teaspoons) with the lemon juice.
  • Once sweet potatoes are ready, remove from oven and set aside.
  • Toast the pine nuts: place the nuts in a small pan over low heat, shake the pan a few times. Heat for about 1 or 2 minutes.
  • In a serving bowl mix gently the chickpeas with sweet potatoes, pine nuts, parsley and the dressing. Sprinkle with salt and pepper before serving.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet

Photo by Elena Paravantes © All Rights Reserved

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  • Reply Marlie May 8, 2022 at 8:06 pm

    Simply because of what I had on hand, I had to tweak a bit and it was delicious! I didn’t have chick peas in, so substituted navy beans. Didn’t have parsley, so used some dried basil. To the dressing I also added about a tsp or less each of curry powder (We love curry!!) & cumin. Lastly, I didn’t have pine nuts, but did have dry sunflower seeds and toasted them, for the crunch. Some would say I completely destroyed your recipe, but cooking to me is all about being adventurous and we thoroughly enjoyed this version.5 stars

  • Reply jim October 23, 2021 at 3:20 am

    We have not made this yet, but my question is can I substitute, lets say pistachios for the pine nuts?

    Thank You

  • Reply Gail Dunning October 5, 2021 at 12:00 am

    I made this for my supper tonight. The salad was really good and I am sure I will be making it again during sweet potato season. Roasted sweet potato tastes like candy. I served it over a bed of arugula just to get some greens in.5 stars

  • Reply Barbara Travalio January 14, 2021 at 4:16 pm

    Looks so good. I was wondering about the calorie count in your recipes.

    • Reply Elena Paravantes RDN January 15, 2021 at 4:50 pm

      Thanks Barbara! I want to steer the focus on the quality of food rather than calories.

  • Reply Tricia Stohr-Hunt May 17, 2020 at 2:33 pm

    Really loved this recipe. I did roast the chick peas as well, which gave the salad a bit of an added crunch. I also used the zest of one lemon. Will definitely make again!

    • Reply Lynn September 3, 2020 at 7:47 am

      One of my favourite dishes is roasted, curried cauliflower, carrots, chickpeas and onion. I’d definitely roast the chickpeas if I tried this recipe.

  • Reply Diana January 5, 2020 at 1:25 am

    Looks delicious! Do you have the calories per serving?

  • Reply Madeline October 27, 2019 at 1:50 pm

    Elena, this sounds very tasry and I’m looking forward to trying it. I have a question about this and other recipes using lemon or juice, which is, how do I store the rest of the lemon/lime until I’m ready to use it again?

    • Reply Elena Paravantes RDN November 6, 2019 at 6:29 am

      Hi Madeline, I squeeze as much juice as I need from the lemon, and then cover the lemon and store it in the fridge. You can also freeze lemon juice in an ice cube tray and use as needed.

  • Reply Sofia October 6, 2019 at 1:53 pm

    I just ate it and it was delicious!! Easy, flavourful, pine nuts gives great texture and definitely will go into my recipe book. Thanks for sharing.

  • Reply Steve October 6, 2018 at 7:29 pm

    I really like this recipe, and I like it even more when roasted beets are added also, both for the flavor and the color. And then you get a side dish of beet greens as well.

  • Reply George April 19, 2018 at 9:24 pm

    Very good recipe, I like to try recepies as is the very first time. This one turned out as advertised, delicious, healthy and great as a side or complete meal. The 2nd time I tried this I finished it with a sprinkle of feta. Keep up the great work!!

  • Reply Joshua P. Greig December 6, 2017 at 4:44 am

    Excellent article. I absolutely love this website. Keep it up!

  • Reply Brianna October 23, 2017 at 8:59 pm

    Used this as an inspiration for lunches this week but used butternut squash and added some sautéed kale. Topped it all off with some local sharp cheddar cheese! Delicious! Thanks!

  • Reply My Cupcake World October 17, 2017 at 2:50 pm

    This seems like it would be really healthy to eat.

  • Reply Marilena October 12, 2017 at 5:26 pm

    This looks delicious and I will definitely give it a try – my family loves sweet potatoes, and I know this will be a winner!

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