Indian-Style Sweet Potato & Chickpea Salad
A healthy, high-fiber salad combining roasted sweet potato and chickpeas with Indian spices — easy, nutritious and beginner-friendly.
Ingredients
Equipment
Method
- Preheat oven to 200 °C (or about 400 °F). Toss the diced sweet potatoes with 1 tbsp olive oil, ½ tsp red chilli powder, ½ tsp cumin powder, a pinch of salt and black pepper. Spread in a single layer on a baking tray and roast for about 20 minutes until tender and lightly browned. If not using oven, you can steam or boil sweet potato cubes until just tender (8-10 minutes) and drain well.
- In a large mixing bowl, combine the cooked chickpeas, chopped red onion and chopped coriander.
- Add the cooled roasted sweet potato cubes to the chickpeas and onion mixture.
- In a small bowl whisk together yogurt (if using), lemon juice, remaining cumin powder (½ tsp), chaat masala, remaining red chilli powder, black pepper and salt as per taste. Pour this dressing over the salad and gently toss to coat evenly.
- Taste and adjust seasoning with more salt, lemon juice or spices if needed. Garnish with extra coriander. Serve immediately or chill in fridge for 10–15 minutes and serve cold as a healthy lunch or side dish.
Notes
You can skip yogurt for a vegan version. If you prefer no oil, steam/boil sweet potato instead of roasting. For more crunch add chopped cucumber or bell pepper.