Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe
This Maple Sweet Potato Salad is a vibrant, hearty dish featuring tender roasted sweet potato wedges coated in maple syrup, topped with crispy seasoned chickpeas, and finished with a luscious whipped tahini yogurt sauce. Enhanced by a spicy maple drizzle, toasted pistachios, and fresh coriander, it offers a delightful mix of textures and flavors perfect for a nutritious lunch or side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Fusion / Contemporary
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 1.5kg / 3 lb sweet potatoes
- 1 tbsp maple syrup (or 2 1/2 tbsp honey)
- 1 1/2 tbsp olive oil
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Crispy Chickpeas
- 400g / 14 oz can chickpeas, drained but not dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Spicy Maple Sauce
- 3 tbsp maple syrup (sub 2 tbsp honey)
- 1 tbsp sriracha
- 1 tbsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt (halve for table salt)
- Pinch black pepper
Whipped Tahini Yogurt Sauce
- 1 1/4 cups plain yogurt, full fat, unsweetened
- 3 tbsp tahini (mix well if oil is separated)
- 2 tbsp lemon juice
- 1 large garlic clove, finely grated
- 1 tbsp extra virgin olive oil
- 1/2 tsp cooking salt / kosher salt
Garnish
- 2 tbsp finely chopped coriander / cilantro leaves (sub parsley)
- 4 tbsp toasted pistachios, finely chopped
Instructions
- Preheat Oven: Preheat the oven to 220°C/450°F (200°C fan). Arrange the oven racks about 20 cm/8 inches apart to ensure proper air circulation.
- Make Spicy Maple Sauce: In a small bowl, mix the maple syrup, sriracha, extra virgin olive oil, salt, and black pepper until combined. Set this sauce aside for later.
- Prepare Sweet Potatoes: Slice each sweet potato lengthwise into 6 wedges (or 8 if thicker). Place them on a paper-lined tray, then toss with maple syrup, olive oil, salt, and pepper to coat evenly. Arrange the wedges lying on their sides.
- Prepare Chickpeas: Drain the chickpeas but leave them slightly wet. Spread them out on a separate tray.
- Initial Roasting: Place both trays in the oven, with the sweet potatoes on the top shelf. Roast sweet potatoes for 30 minutes, turning them halfway through. After 10 minutes, remove the chickpeas from the oven.
- Season Chickpeas and Finish Roasting: To the chickpeas on the tray, add olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well using a spatula and return to the oven for another 15–20 minutes until they turn crispy and start to clatter when shaken.
- Char Sweet Potatoes (Optional): After roasting, switch the oven to grill/broil on high. Fold down excess paper edges to prevent fire. Stand sweet potato wedges on their sharp edges and broil for 3–5 minutes, until slightly charred on the edges. Watch carefully to avoid burning or fire.
- Prepare Whipped Tahini Yogurt Sauce: While the sweet potatoes roast, whisk the plain yogurt, tahini, lemon juice, grated garlic, extra virgin olive oil, and salt together in a heatproof bowl until combined. Microwave on high for 30 seconds, then whisk again for 10 seconds to achieve a softly whipped texture similar to whipped cream.
- Prepare Optional Tahini Drizzle: Remove about 1/4 cup of the whipped tahini sauce and loosen it with a little water until it reaches a drizzle-able consistency.
- Assemble the Salad: Spread the whipped tahini sauce on a large plate. Arrange the roasted sweet potato wedges mostly in a single layer on top. Drizzle with the spicy maple sauce and optional tahini drizzle. Sprinkle most of the chopped pistachios and coriander over the top. Scatter the crispy chickpeas, then finish with remaining coriander and pistachios. Serve warm or at room temperature and enjoy!
Notes
- Note 2: Sriracha adds heat and a tangy flavor; adjust quantity based on spice preference.
- Note 3: Toasted pistachios add crunch and a buttery flavor; they elevate the dish’s texture.
- Note 4: Chickpeas become crispy and clatter in the tray when done, indicating proper roasting.
- Note 5: Whipping the tahini sauce creates a light, creamy texture that contrasts well with the roasted vegetables.
- Safety: When charring sweet potatoes under the broiler, monitor continuously to prevent the paper from catching fire.
Keywords: maple sweet potato salad, roasted sweet potatoes, crispy chickpeas, whipped tahini yogurt, spicy maple sauce, vegetarian salad, healthy salad, roasted vegetables
