Roasted Vegetable & Chickpea Salad

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Roasted Vegetable & Chickpea Salad

About recipe

This vibrant salad combines roasted sweet potatoes, squash, chickpeas, and fresh cranberries with a creamy maple tahini dressing. It’s a nourishing, flavor-packed dish perfect for any occasion. Full of color, fiber, and protein, it’s a satisfying way to enjoy seasonal ingredients.

Ingredients (serves 4)

Salad

1 sweet potato, peeled and diced
1 delicata squash, seeded and chopped
1 tbsp olive oil
½ tsp ground cumin
½ tsp ground coriander
Salt and pepper to taste
15 oz can low sodium chickpeas, rinsed and drained
¾ cup fresh cranberries
¼ cup red onion, minced
2 tbsp fresh sage and rosemary, minced

Dressing

¼ cup tahini
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 garlic clove, minced
Salt and pepper to taste

Preparation

Preheat the oven to 425°F.
Toss the sweet potatoes and squash in olive oil, cumin, coriander, sat and pepper. Spread out on a baking sheet.
Roast for 30 minutes, tossing halfway through.
In large bowl, combine the chickpeas, cranberries, onion, and herbs.
Add the squash and toss to combine.
In a small bowl, whisk together all the dressing ingredients.
Add to main bowl and toss to combine.

Nutritional information

This information is per serving.

Calories430
Total fat18 g
Saturated fat2.5 g
Protein14 g
Sodium170 mg
Fiber15 g
Total Carbohydrate58 g
Sugars18 g

Community Servings
179 Amory Street
Jamaica Plain, MA 02130
Phone: 617.522.7777
Fax: 617.522.7770

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