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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.
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Arugula Sweet Potato Salad with Tahini Dressing

Tasty arugula sweet potato salad with zesty yet creamy tahini dressing, crunchy roasted chickpeas, and a pop of tartness from juicy pomegranate arils.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 310kcal

Ingredients

Dressing

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