Let Me Tell You About This Sweet Potato Salad with Chickpeas

I don’t know about you, but whenever I need something tasty, filling, and honestly, just a little bit different form the usual leafy green situation, this Sweet Potato Salad with Chickpeas is my go-to. I came up with it on a rainy Tuesday when I had nothing but some lonely sweet potatoes and a can of chickpeas staring forlornly at me from the pantry. (I think they were plotting.) Anyway, it just sort of happened—and my friends have been asking for the recipe ever since. And, if I’m being totally honest, it’s waaay easier than it looks, which is always a win in my book. Oh, and I once tried to make it for a picnic and forgot the salt entirely, but my mate Simon still ate two helpings, so that’s something, right?

Why I Keep Making This Again (and Again)

I make this when I want dinner to feel like a hug but don’t want to spend an hour chopping. My family—well, mostly my sister—goes nuts for it because it’s hearty enough to stand on its own but still feels fresh. (She claims it makes excellent leftovers, but I’ve never actually seen it last that long. Suspicious.) Plus, I love a good salad that isn’t just a pile of greens. Full disclosure: peeling sweet potatoes used to drive me batty, but now I just scrub ’em and roast with the skin on. No one complained yet!

What You’ll Need (And What You Can Swap)

2 medium sweet potatoes, diced (if you’re in a rush, frozen cubes are totally fair game—I’ve done that, too)
1 can (400g) chickpeas, drained and rinsed (I’ve used black beans when I ran out once—tasted grand, just not as ‘salady’)
1 small red onion, thinly sliced (sometimes I use shallots if they’re knocking about)
1 large handful fresh parsley, chopped (coriander works, but my mum says it tastes like soap—so, maybe not for everyone!)
2 tablespoons olive oil (honestly, any veg oil is fine, but olive’s my pick)
1 teaspoon smoked paprika (or regular paprika; I sometimes even use a pinch of cayenne if I’m feeling cheeky)
1 lemon, juiced (I’ve definitely made do with bottled lemon in a pinch, but, yeah, fresh is better)
Salt and pepper to taste
Optional: handful of feta cheese, toasted pumpkin seeds, or a splash of balsamic

Here’s the Play-by-Play (with a Few Quirks)

Preheat your oven to 200°C (400°F) and line a tray with baking paper, unless you fancy a bit of scrubbing later. Toss the sweet potatoes with 1 tbsp oil, paprika, and a pinch of salt and pepper. Spread them out—don’t crowd the tray, or they’ll steam instead of roast. (Been there, soggy potatoes aren’t fun.)
Roast for about 25-30 minutes, giving them a shuffle halfway. This is where I usually sneak a bite. If they’re a little extra crispy, even better.
While the potatoes roast, toss the chickpeas, onion, and parsley in a big-ish bowl. Add the rest of the oil, lemon juice, and another pinch of salt and pepper. Give it a good mix—using your hands is totally acceptable if no one’s watching. Actually, sometimes it’s just easier.
Once the potatoes are cool enough not to scorch your fingers off, add them to the bowl. Gently toss everything together. Don’t worry if it looks a bit messy at this point—it always comes together in the end.
This is the moment for extras: toss on some feta, toasted seeds, or whatever else you like. Sometimes I forget this bit entirely, and no one notices.
Taste, adjust lemon or salt if needed, and serve up. Or chill in the fridge for later—honestly, I think this tastes better the next day, but I rarely have the patience to wait.

Stuff I Learned (the Hard Way)

If you’re roasting for a crowd, use two trays—otherwise, those poor potatoes will never crisp up
It’s fine to skip the onion if you’re not in the mood for that raw bite
Lemon zest adds a zing, but only if you remember to add it before you toss everything together (which I almost never do, but when I do, wow)
Once I tried microwaving the potatoes—let’s just say, do as I say not as I did; the flavor just wasn’t there

Tinkering with Variations (Some Hits, One Miss)

Added roasted red peppers once—nice, but maybe a bit too sweet for my taste
Chucked in some arugula (rocket, for my UK pals); gives it a peppery kick
Swapped lemon for lime—worked surprisingly well, if you’re into that tangy business
One time tossed in diced apples for crunch; let’s just say, not repeating that experiment soon

Do You Need Fancy Gear? Not Really.

I usually make this with my trusty old baking tray and a half-decent knife. I mean, a food processor would make quick work of the parsley, but a mug and scissors does the trick if you’re desperate (done it more than once). If you don’t have a mixing bowl, honestly, just use a big saucepan. No one’s judging here.

How Long Does This Last? (Not Long in My House)

Technically, you can keep leftovers in a sealed container in the fridge for up to 3 days. But, as I hinted above, I don’t think it’s ever actually made it past day one—my partner nabs it at midnight, and the rest mysteriously disappears. If you do manage to hide some, give it a stir before serving again, and maybe another squeeze of lemon.

How I Like to Serve It (Just a Suggestion)

I love this as a main with some crusty bread (because carbs are my love language). But it does a great job as a side for grilled chicken or even alongside a hunk of cheddar. If it’s a picnic day, I pack it in a big tub, and everyone just grabs a spoonful. Once, I took it to a potluck and someone called it ‘the salad that made me like sweet potatoes’—so, that’s a win.

What I Wish I’d Known Sooner (Pro Tips—Sorta)

Don’t try to rush the roasting. I once cranked up the oven thinking I’d save time—ended up with burnt edges and hard middles. Not worth it.
If you over-salt, a bit more lemon juice can save the day (learned that after a late-night salt disaster)
Actually, I find it works better if you let the potatoes cool a few mins before tossing; stops the herbs from wilting too much

Real Questions I’ve Been Asked (No Joke)

Can I use canned sweet potatoes?: Err, technically yes, but honestly the texture turns a bit mushy. If you’re in a pinch, maybe try roasting them a little to firm them up, but fresh is miles better.
Is this vegan?: Yup, as long as you skip the feta! The rest is plant-based, so knock yourself out.
What if I don’t like chickpeas?: You do you! Try white beans, or even lentils if you want. I tried black beans once—it works, just a different vibe.
Where do you get good smoked paprika?: I buy mine here, but you can find it in most big supermarkets. If you’re in the UK, Sainsbury’s own brand is actually quite good.
How do you make it spicy?: Just chuck in a pinch of chili flakes or a diced fresh chili—easy as pie. Or check this recipe roundup for some ideas.

Oh, and before I forget, if you want to nerd out on sweet potato nutrition, this resource is pretty interesting, though I mostly just eat them because they taste awesome.

Anyway, if you give this Sweet Potato Salad with Chickpeas a whirl, let me know how it turns out—and what you swapped, because I’m always pinching ideas from mates. Cheers!