Dietitian approved sweet potato and chickpea salad recipe

Sweet Potato and Chickpea Salad Recipe

Making healthy food choices is one way to Be Well and live a healthy lifestyle. At Bronson, we offer a variety of nutrition services for nearly every need. Check out this healthy recipe from our team of registered dietitians and nutrition educators.


  • 1 15-ounce can of chickpeas, rinsed, drained (approx. 1 ¼ cups drained)
  • 1 teaspoon cumin
  • 1 teaspoon dried coriander
  • 1 teaspoon garlic powder
  • 1 pinch red pepper flakes
  • 1/8 teaspoon cayenne powder
  • 1 tablespoon sesame oil
  • 2 small or one large sweet potato, diced
  • 1 tablespoon olive oil
  • 2 tablespoons red onion, diced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons lemon juice


  1. Preheat oven to 350 degrees F.
  2. Combine cumin, coriander, garlic powder, red pepper flakes, cayenne powder and sesame oil in a medium size bowl. Add rinsed chickpeas and toss to coat. Spread evenly on baking sheet.
  3. Toss diced sweet potatoes with olive oil to coat. Spread evenly on a second baking sheet.
  4. Bake both chickpeas and sweet potatoes for 20 minutes or until potatoes are tender and chickpeas are crispy.
  5. Once potatoes and chickpeas are done roasting, let cool for 5 minutes, then combine with red onion, parsley and lemon juice. Toss until well combined. Serve warm or cold.

Nutrition per serving (per 1 cup serving)

120 calories, 4g fat, 0.5g saturated fat, 15.3g carbohydrate, 3.1g protein, 2.9g fiber, 147mg sodium

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