Roasted Sweet Potato & Crispy Chickpea Kale Salad with Tahini Dressing

There’s something about a bowl warm roasted salad, packed with autumnal veg that feels so comforting and nourishing. This salad combines sweet roasted sweet potatoes, crunchy spiced chickpeas, and tender kale with crisp red cabbage and fennel, all brought together with a creamy, tangy tahini dressing.

But, it isn’t just comforting - it’s a nutritional powerhouse. Chickpeas provide plant-based protein and are rich in iron and zinc, while tahini and pumpkin seeds boost calcium, magnesium, and heart healthy fats. Kale delivers a serious dose of vitamin K, vitamin C, and calcium, and the red cabbage adds antioxidants and fibre. Every bite is vibrant, creamy, flavourful, and full of nutrients to fuel your body.

This salad is perfect for quick weeknight dinners or meal prep, and it strikes the balance of feeling indulgent while being incredibly wholesome. Roasting the vegetables brings out their natural sweetness, the chickpeas add crunch, and the tahini dressing ties everything together with a nutty, creamy finish.

Why You’ll Love This Warm Roasted Salad Recipe

• Warm and comforting – Roasted sweet potato and chickpeas make it hearty.

• Packed with nutrients – Kale, fennel, and red cabbage bring vitamins, minerals, and fibre.

• Protein-rich & filling – Chickpeas, tahini, and pumpkin seeds keep you satisfied.

• Creamy tahini dressing – Adds richness without dairy.

• Quick & easy – Minimal prep, easy roasting, ready in under 40 minutes.

• Meal prep friendly – Keep dressing separate and assemble when ready to eat.

What You’ll Need to Make this Vegan Salad

• Roasted veggies & chickpeas – Sweet potato, chickpeas, and warming spices like smoked paprika and cumin give the salad its heartiness and flavour.

• Fresh salad ingredients – Kale, red cabbage, fennel, and parsley add colour, crunch, and freshness.

• Creamy tahini dressing – Tahini, lemon, garlic, and nutritional yeast provide richness and umami.

• Crunchy garnish – Toasted pumpkin seeds add a nutty finish and nutrient-boost.

Tips For The Perfect Salad

• Massage the kale – Helps soften the leaves and makes the salad easier to eat.

• Roast the chickpeas until crispy – Pat them very dry first, then roast for a satisfying crunch.

• Add dressing last – Keeps roasted veggies from getting soggy, especially if storing leftovers.

• Meal prep tip – Store salad and dressing separately for up to 3 days, then toss everything together before serving.

• Customise your flavours – Add chilli flakes, swap in seasonal veggies, or sprinkle extra pumpkin seeds on top.

Click the play button below to watch the full recipe reel, so you can see how I make it!

Here’s the full recipe so you can recreate this autumnal, nutrient-packed salad at home. Perfect for a quick weeknight dinner or meal prep!

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Warm Roasted Sweet Potato, Crispy Chickpea & Kale Salad

Yield: 2

Author: Emily Maun

Prep time: 10 MinTotal time: 10 Min

This salad is perfect for quick weeknight dinners or meal prep, and it strikes the balance of feeling indulgent while being incredibly wholesome. Roasting the vegetables brings out their natural sweetness, the chickpeas add crunch, and the tahini dressing ties everything together with a nutty, creamy finish.

Ingredients

For Roasting

• 1 medium sweet potato, cut into wedges
• 1 tin chickpeas, drained, rinsed, and patted very dry
• 1–2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp garlic powder
• Salt & pepper, to taste

Remaining salad ingredients:

• 2 packed cups kale, roughly chopped
• 1 tsp olive oil drizzle
• 1 tsp lemon juice
• 1 cup red cabbage, finely shredded
• ½ small fennel bulb, finely shredded
• 2 tbsp toasted pumpkin seeds, for garnish
• Handful fresh parsley, chopped
• Salt & pepper, to taste

For the tahini dressing:

• ¼ cup tahini
• Juice of 1 lemon
• ¼ cup nutritional yeast
• 1 garlic clove, minced
• Pinch of salt
• 4–6 tbsp water, to thin

Instructions

1. Preheat the oven to 200°C and line a baking tray.
2. Toss sweet potato wedges and chickpeas in olive oil, smoked paprika, cumin, garlic, salt, and pepper. Roast for 25–30 minutes until sweet potatoes are soft and chickpeas are crispy.
3. While roasting, massage the kale with olive oil, lemon juice, and a pinch of salt for 1–2 minutes. Set aside.
4. Make the tahini dressing by mixing tahini, lemon juice, nutritional yeast, garlic, salt, and enough water to reach a creamy, pourable consistency.
5. Toast pumpkin seeds in a dry pan over medium heat until lightly browned and aromatic.
6. In a large bowl, combine the roasted sweet potato and chickpeas with kale, red cabbage, fennel, and parsley. Season with salt and pepper and toss gently.
7. Serve warm, drizzled with tahini dressing and topped with toasted pumpkin seeds.