Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe

If you’re looking for a dish that’s bursting with warmth, texture, and vibrant flavors, you’re going to adore this Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe. It’s that perfect balance of sweet, spicy, and creamy, with roasted sweet potatoes caramelized to golden perfection, crispy-spiced chickpeas adding crunch, and a luscious whipped tahini yogurt sauce that ties it all together like a cozy hug. Whether you want a colorful side or a satisfying main, this recipe is a game-changer that’s sure to become a favorite in your kitchen.

Ingredients You’ll Need

The beauty of this salad lies in its simplicity: wholesome sweet potatoes, pantry staples like chickpeas and tahini, and a handful of fresh accents. Each ingredient plays a crucial role — from the sweet and spicy maple sauce to the crispy chickpeas that elevate texture and the creamy whipped tahini that adds richness and tang.

• Sweet potatoes (1.5kg / 3 lb): The star of the show, providing natural sweetness and buttery texture when roasted.
• Maple syrup (1 tbsp + 3 tbsp): Adds a deep, caramel sweetness that complements the sweet potato perfectly; honey can substitute.
• Olive oil (various amounts): Essential for roasting and flavor, adding a fruity richness and helping create crisp edges.
• Salt and black pepper: Simple seasoning that enhances all other flavors remarkably.
• Chickpeas (400g / 14 oz can): Provide protein and turn delightfully crispy when roasted with spices.
• Smoked paprika, garlic powder, onion powder: Spice blend that brings warmth and depth to the chickpeas.
• Sriracha (1 tbsp): Adds a subtle spicy kick to balance the sweetness.
• Plain full-fat yogurt (1 1/4 cups): Creates a creamy base for the whipped tahini sauce, adding tang and richness.
• Tahini (3 tbsp): Nutty sesame goodness that when whipped with yogurt turns irresistibly smooth.
• Lemon juice (2 tbsp): Brightens the sauce, cutting through the richness with fresh acidity.
• Garlic (1 large clove, finely grated): Offers aromatic pungency that livens the sauce.
• Coriander/cilantro (2 tbsp, finely chopped): Adds fresh herbaceous notes and vibrant color.
• Toasted pistachios (4 tbsp, finely chopped): Provide a buttery crunch and nutty contrast to finish the salad beautifully.

How to Make Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 220°C/450°F (200°C fan). Proper air circulation is key for roasting, so make sure your oven racks are about 20 cm/8 inches apart—this helps your sweet potatoes and chickpeas roast evenly and crisp up perfectly. The prep sets the stage for all that wonderful caramelization ahead.

Step 2: Make the Spicy Maple Sauce

Combine the maple syrup, sriracha, olive oil, salt, and black pepper in a small bowl and stir until the flavors marry beautifully. This sauce pools a sweet heat that brings a playful kick to the dish. Set it aside to let the flavors meld while you get the rest going.

Step 3: Prepare the Sweet Potatoes

Cut each sweet potato lengthwise into 6 to 8 wedges, depending on thickness. Toss these wedges gently with maple syrup, olive oil, salt, and black pepper on a paper-lined tray. Arrange them carefully on their sides to ensure even roasting and crispy edges. This simple step lets natural sugars caramelize while roasting, creating that melt-in-your-mouth texture and rich sweetness.

Step 4: Ready the Chickpeas

Drain the chickpeas but keep them wet — this helps with roasting them nice and crisp. Spread them evenly on another tray. Later, these chickpeas will be seasoned and roasted to deliver a satisfying crunch that contrasts the tender sweet potatoes perfectly.

Step 5: Roast Sweet Potatoes and Start Chickpeas

Place both trays in the oven, with sweet potatoes on the top rack. Roast the sweet potatoes for 30 minutes, turning halfway to get an even golden color on all sides. Remove the chickpeas after 10 minutes to season and toss them, giving them time to absorb spices and crisp up to perfection.

Step 6: Season and Finish Chickpeas

After 10 minutes roasting, push chickpeas to one side of the tray and dress them with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well before returning to the oven for an additional 15 to 20 minutes. You’ll know they’re done when they clatter around the tray and boast a gorgeous crispness, perfect for adding crunch to your salad.

Step 7: Optional Sweet Potato Charring

Once roasted and tender, you can pop your sweet potato wedges under the broiler for 3 to 5 minutes with their sharp edges facing up to get a lovely char. This adds an irresistible smoky edge and texture depth. Just be sure to watch the paper liner carefully to avoid any fire hazards!

Step 8: Whip the Tahini Yogurt Sauce

While roasting, whisk together yogurt, tahini, lemon juice, garlic, olive oil, and salt in a heat-proof bowl. Just before serving, zap it in the microwave for 30 seconds and whisk again; this simple trick turns it into a silky, whipped sauce that’s a divine creamy contrast to the roasted veggies and crunchy chickpeas.

Step 9: Make a Drizzle

Remove about a quarter cup of the whipped tahini sauce, then loosen it with a little water until it reaches a drizzle-able consistency. This adds a beautiful finishing touch to the salad, elegantly tying all the elements together with a luscious drizzle.

Step 10: Assemble and Serve

Spread the whipped tahini sauce on a large serving platter as your base, then layer the tender sweet potato wedges in a mostly single layer on top. Drizzle with both the tahini drizzle and the spicy maple sauce. Sprinkle over most of the toasted pistachios and chopped coriander, then scatter the crispy chickpeas over everything. Finish with a final sprinkle of herbs and nuts. Whether enjoyed warm or at room temperature, this salad is an absolute showstopper.

How to Serve Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe

Garnishes

A quick sprinkle of fresh chopped coriander and crushed toasted pistachios not only adds bursts of green and texture but also brings an herbaceous brightness and rich nuttiness that elevates every bite. You can also add a few pomegranate seeds or a dash of sumac for a pop of color and subtle tartness.

Side Dishes

This salad pairs beautifully with grilled meats, roasted chicken, or falafel for a plant-based meal. It also complements fresh green salads or warm grain bowls featuring quinoa or farro. The creamy, sweet, and spicy elements make it versatile enough to hold its own alongside many mains.

Creative Ways to Present

For a festive touch, serve it family-style on a large wooden board with small bowls of extra maple sauce and tahini drizzle on the side. Or turn it into a hearty wrap filling with some fresh greens and flatbread for a portable, vibrant meal. The colors and textures invite playful plating that’s fun for all occasions.

Make Ahead and Storage

Storing Leftovers

Your Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe keeps well in an airtight container in the fridge for up to 3 days. Keep the crispy chickpeas separate until ready to serve whenever possible to maintain their crunch. The flavors actually deepen overnight, making it a fantastic make-ahead dish.

Freezing

Roasted sweet potatoes freeze well if you want to prepare them ahead, but crispy chickpeas and whipped tahini sauce are best made fresh—freezing can affect the texture and creaminess. If needed, freeze only the sweet potatoes in a sealed container for up to 1 month.

Reheating

Reheat sweet potatoes gently in a low oven or microwave until just warmed through to avoid them becoming mushy. Add crispy chickpeas after reheating to keep them crunchy. The whipped tahini sauce is best served chilled or at room temperature; give it a quick whisk if it separates.

FAQs

Can I substitute any ingredients in the Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe?

Absolutely! You can swap coriander for parsley if preferred, use honey instead of maple syrup, or replace pistachios with walnuts or almonds. The key is balancing sweet, spicy, and creamy elements that make this salad unique.

Is this recipe suitable for vegans?

To make it fully vegan, substitute the full-fat yogurt with a plant-based yogurt such as coconut or almond milk yogurt. The rest of the ingredients are naturally vegan-friendly, so it’s easy to adjust.

How spicy is the salad? Can I adjust the heat?

The spicy maple sauce has a mild kick thanks to the sriracha, but you can easily increase or decrease the amount to your taste. Leaving it out entirely still leaves you with lots of delicious flavor and sweetness.

Can I prepare this salad ahead for a party?

Yes! You can roast the sweet potatoes and make the whipped tahini sauce a day earlier. Store the chickpeas separately and roast just before serving or bake them earlier and rewarm quickly while keeping them crisp. Assembly right before serving keeps everything fresh and vibrant.

What’s the best way to get crispy chickpeas?

Draining but not drying the chickpeas initially and roasting at a high temperature with oil and spices ensures maximum crunch. Tossing them halfway through helps even cooking. They should “clatter” when done—a perfect crispy texture.

Final Thoughts

If you want a dish that feels like a warm, flavorful hug and brings exciting textures and colors to your table, I wholeheartedly recommend trying this Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe. It’s straightforward to make yet elevated enough to impress friends and family. The combination of sweet roasted wedges, creamy whipped tahini, and crunchy spicy chickpeas is nothing short of magic. Dive in and enjoy every bite!

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