Spinach salad with roasted chickpea, sweet potato and onions
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5 from 1 vote

Spinach Salad with roasted chickpea, sweet potato, onion and lemony tahini dressing

Spinach salad with spicy oven roasted chickpeas; sweet potatoes, and onions, drizzled with a lemony tahini dressing. The salad is full of flavours and healthy plant based nutrition.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salad
Cuisine: Continental
Servings: 4
Calories: 277kcal


  • 3 cups baby spinach leaves (~400 g)
  • 1 cup chickpeas boiled and drained
  • 1 cup sweet potato cut into bitesize chunks
  • 1 red onion cut lengthwise
  • 2 tsp cumin powder
  • 1 tsp paprika powder
  • sea salt to taste
  • black pepper to taste
  • 2 tbsp Olive oil

For the Tahini salad dressing

  • Juice of ½ lemon
  • 2 tbsp tahini
  • 2 tsp maple syrup
  • 2 tsp Olive oil
  • 2-3 tbsp warm water


  • Preheat oven to 180ºC.
  • In a mixing bowl toss the drained chickpeas with cumin, paprika and a little olive oil.
  • Loosely spread on a baking tray and roast for 5 mins.
  • In the same bowl, toss sweet potato with a little olive oil and add to the baking dish. Roast for another 10 mins with tossing every once in the middle to ensure even cooking.
  • In the end add the sliced onions and roast for just about 2 mins.
  • To make the tahini dressing, rapidly whisk together tahini, lemon juice, maple syrup, olive oil and warm water in a small bowl. At beginning it may feel like the tahini is breaking up but continue whisking and it will soon come together to a smooth flowing consistency. Add more water if needed.
  • In a big salad bowl, add the spinach leaves, top with all the roasted veggies and drizzle the tahini sauce.
  • Serve warm with some more dressing on the side. If packing in lunch boxes, pack in some extra dressing.


Calories: 277kcal