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Home » Recipes » Salads
5 from 1 rating

Arugula Sweet Potato Salad with Tahini Dressing

January 29, 2017 by Christy Gurin (updated May 1, 2025) | 2 Comments

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Tasty arugula sweet potato salad with zesty yet creamy tahini dressing, crunchy roasted chickpeas, and a pop of tartness from juicy pomegranate arils.

Arugula sweet potato salad with crispy chickpeas in a large glass bowl next to a piece of a pomegranate with arils sprinkled next to it and a pitcher with dressing on the side

I’ve got a salad for you today my friends that you are probably going to love. I say probably because some people aren’t tahini dressing fans and I hate to leap into assuming that you are.

This tasty arugula sweet potato salad is a great wintery main dish or side salad option. If you’re anything like my husband, you might balk at having a salad as a main dish, but this one has some serious substance to it. The sweet potato makes it filling while the crispy chickpeas give it texture, and crunch.

The poms dress it up a bit and add a touch of tartness. If that still isn’t enough for you, add feta or this tasty Greek yogurt marinated chicken for more sustenance. As is though, this arugula sweet potato salad is naturally vegan, gluten free and dairy free and plenty filling.

If you want more salads like this one, make sure to check out my salad recipes page for more unique and delicious ways to get those greens in!

Arugula salad topped with roasted sweet potatoes, pomegranate arils, and crispy chickpeas in a large bowl before tossing together next to a small pitcher of dressing, tongs and a kitchen towel.

That smooth, creamy tahini dressing hits the same satisfying notes that ranch and other cream-style dressings do. It coats the salad with a nice, wholesome sauciness. Again, many people aren’t big fans of tahini dressing so don’t feel obligation to like this stuff. Give it a try though. You’ll probably find that its tastier than you think.

So what is tahini? Think texture of peanut butter but with ground sesame seeds. Its savory not sweet though and has a totally different flavor profile. Most grocery stores in my area (Pacific NW, USA) sell it in the international section. If you’re having trouble finding it, Amazon has some good tahini options.

Hand pouring tahini salad dressing onto an arugula sweet potato salad with crispy chickpeas and pomegranate.

Dressing aside, let’s get down to the other ingredients. My favorite part of this arugula sweet potato salad? The CRUNCHY CHICKPEAS!!! These things are sooo good! I’m still baffled that I didn’t figure this out earlier since they seem to be all over the interwebs.

I actually tried making them before but they didn’t crunch up like these ones did. Then I learned how to make them perfectly and haven’t stopped since.

Pan with seasoned sweet potato chunks on one side and chickpeas on the other side before baking.

To get them crispy, roast the semi-dried out chickpeas without any oil or seasonings. You toss all that good stuff on after. This is what makes them actually crispy. They’re so versatile too. You can make sweet chickpeas, you can make savory spiced chickpeas – options are truly limitless. As long as the’ve got a crunch to them, they’ll be delicious.

Texture is critical in a good salad and this delivers without needing croutons, nuts, or anything else. Although I love both croutons and nuts, having another option is always nice.

Tongs holding up arugula salad to the camera with bowl of salad, dressing, and pomegranate in the background blurred out.
Recipe
A salad with arugula, roasted chickpeas, sweet potatoes, and pomegranate seeds in a glass bowl, next to a cup of dressing and a halved pomegranate on a wooden surface.
Recipe
5 from 1 rating
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Arugula Sweet Potato Salad with Tahini Dressing

Created by: Christy Gurin
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
4
Tasty arugula sweet potato salad with zesty yet creamy tahini dressing, crunchy roasted chickpeas, and a pop of tartness from juicy pomegranate arils.
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Ingredients
 

  • 5 oz. package arugula
  • 1 medium sweet potato washed and cut into 1” pieces
  • 1 can chickpeas
  • 1/3 cup pomegranate arils
  • 1 ½ Tbsp olive oil
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. paprika
  • ½ tsp. cumin
  • ½ tsp. onion powder

Dressing

  • 2 Tbsp. tahini
  • 2 Tbsp. olive oil
  • 2 Tbsp. water
  • 2 Tbsp. lemon juice
  • 2 tsp. tamari or soy sauce
  • ½ tsp. minced garlic
  • ½ tsp. honey or agave

Instructions

  • Preheat oven to 400° F.
  • Toss salt, pepper, paprika, cumin, and onion powder together in a small bowl and set aside.
  • Rinse chickpeas and let drain in a strainer. For crispier chickpeas, remove the outer skin from each chickpea and discard.
  • Place the chickpeas between two kitchen towels and rub lightly to dry. If you have the time, place the chickpeas onto a new towel and let them sit to air dry for half hour. The drier the crispier!
  • Spread out in a single layer on a baking sheet. Place pan in oven while preparing sweet potato since chickpeas will need to roast longer. Mix salt, pepper, paprika, cumin, and onion powder in a small dish. Toss sweet potato chunks in 1 Tbsp. olive oil. and about half of the spice mixture. Spread out on baking sheet and place in the oven with the chickpeas
  • Roast for 30 – 40 minutes, until chickpeas are crispy and sweet potato chunks are cooked through and starting to brown. Pull the pans out half way through baking to flip sweet potato pieces and shake chickpeas around to make sure they roast evenly.
  • While sweet potato and chickpeas are roasting, prepare dressing by combining all dressing ingredients in a small food processor or blender and pulsing until smooth and creamy (1 – 2 minutes).* Set aside.
  • After removing from oven, let chickpeas and sweet potato sit on the pan to cool for 5-8 minutes. Toss chickpeas with olive oil and then remaining spices.
  • Toss arugula with dressing. Add sweet potato, and pomegranate arils and toss to mix in. Top each serving with chickpeas and serve immediately.

Notes

*Make sure to use some of the the thick peanut butter like tahini, not the liquid portion on the upper part of the jar!

Nutrition

Calories: 310kcal | Carbohydrates: 29g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Sodium: 944mg | Potassium: 484mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5770IU | Vitamin C: 10.6mg | Calcium: 123mg | Iron: 3mg

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posted in: Beans, Dairy-Free, Gluten-Free, Lunches, Oven, Salads, Side Dishes, Vegan, Vegetables, Vegetarian

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    5 from 1 vote (1 rating without comment)

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    If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. I read every review and your support means a lot to me!

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    Christy

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    Comments & Reviews

  1. Eileen says

    January 13, 2020

    Any substitute for the pomegranate
    Thank you

    Reply
    • Christy says

      January 15, 2020

      Of course! Dried cranberries work well or even chopped green apple tastes good. You could just leave it out but the fruit adds a punch of tart, sweetness and a little more texture. Hope you like the recipe!

      Reply

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Hi, I'm Christy

I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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