Roasted Broccoli Sweet Potato Chickpea Salad (2024)

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Roasted Broccoli Sweet Potato Chickpea Salad (1)

We’re kind of boring. We eatMediterranean once or twicea week, usually in the form of a mishmash of spreads, vegetables, and chickpeas wrapped up inall the pita you can possibly stuff in your belly. Hello, stretchy pants.

One evening, I made the Roasted Chickpea Tabouleh Salad from our cookbookbut added some fresh red pepper, roasted broccoli, and sweet potato. I love making old things new again.

Roasted Broccoli Sweet Potato Chickpea Salad (2)

The other amazing thing about this recipe? You can pick up 90% of the ingredients at the farmers market.

Grab a beautiful head of broccoli, a sweet potato or two, some fresh dill and garlic, and a bell pepper and you’re pretty much set. All that’s left are chickpeas,hummus, lemon, and spices.

I love 30-minute meals that also happen tohave extremely basic, approachable ingredients.

Roasted Broccoli Sweet Potato Chickpea Salad (3)

Roasted Broccoli Sweet Potato Chickpea Salad (4)

The dressing, which has become a classic on the blog and in our home, is my go-to 4-ingredient Garlic Dill Sauce, which is inspired by Mediterranean and Middle Eastern flavors.

It’s madewith hummus*, garlic, lemon juice, and dill – ingredients youlikelyalways have on hand, which makesit so easy to make up a batch and put it on everything throughout the week, from Chickpea Shawarma Dip to Mediterranean Baked Sweet Potatoes to this salad.

*Note: you can learn about the origins of hummus here.

Roasted Broccoli Sweet Potato Chickpea Salad (5)

I hope you all love this salad. It’s:

Simple
Fresh
Vegetable-packed
Protein- +fiber-rich
Super healthy
Satisfying
& Delicious

This makes a delicious weeknight meal when you need something nourishing on the table fast. It also makes a great lunch and would even pack well as a picnic mealor post-workout snack.

If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see. Cheers, friends!

Roasted Broccoli Sweet Potato Chickpea Salad

A satisfying, plant-rich entrée or side with roasted broccoli, sweet potato, and chickpeas. Topped with a creamy 4-ingredient garlic dill sauce.

Author Minimalist Baker

Print SAVE

4.93 from 89 votes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2

Course Entrée, Side

Cuisine Gluten-Free, Indian-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

Ingredients

US Customary – Metric

VEGETABLES

1 large sweet potatoes, sliced into 1/4-1/2-inch rounds (or sub two small per 1 large // organic when possible)
1 medium head broccoli (torn, chopped into large bite size pieces // organic when possible)
2 Tbsp olive, grape seed or melted coconut oil
1 healthy pinch each salt and black pepper
1 tsp dried dill (optional // or sub 2 tsp fresh dill per 1 tsp dried)
1 medium red bell pepper (thinly sliced // leave raw or roast with broccoli // optional)

CHICKPEAS

1 15-ounce can chickpeas (drained, rinsed, thoroughly dried)
1 Tbsp olive or grape seed oil
1 Tbsp tandoori masala spice*
1 tsp coconut sugar
1 healthy pinch sea salt
1 pinch cayenne pepper or red pepper flake (optional)

GARLIC DILL SAUCE

1/3 cup hummus (or store-bought)
3 large cloves garlic, minced
1 tsp dried (or sub 2 tsp fresh dill per 1 tsp dried)
2 Tbsp lemon juice
Water (to thin)

Instructions

Preheat oven to 375 degrees F (190 C) and line two (amount as original recipe is written // adjust if increasing batch size) baking sheets with parchment paper (or grease lightly).
Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
To serve, divide vegetables and chickpeas between two serving plates, add bell pepper (optional), and drizzle with dressing, or serve on the side.
Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

Notes

*Tandoori masala is an Indian seasoning blend. I typically buy it from Whole Foods (whole foods brand). But you can easily make your own by mixing: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ginger powder, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 584 Carbohydrates: 82.9 g Protein: 23.8 g Fat: 22.1 g Saturated Fat: 2.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 417 mg Fiber: 23.1 g Sugar: 19.7 g

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Reader Interactions

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All commentsI made thisQuestions

Justine says
June 13, 2023 at 8:10 pm
We added salmon to ours! So tasty and quick
Reply
- Support @ Minimalist Baker says
  See Also
  Christmas Salad with Citrus-Champagne Vinaigrette Haslet: English pork and sage meatloaf | Moorlands Eater Sweet Potato Gnocchi with Herbed White Wine Pan Sauce.The Simple Elimination Diet That Could Change Your Life Forever
  June 14, 2023 at 9:30 am
  We’re so glad you enjoyed it! Thank you for sharing, Justine! xo
  Reply
Kathryn True says
April 5, 2023 at 7:55 am
I have this habit of getting ingredients on sale at the grocery store and have no plan of what I’m really going to do with them. Enter this broccoli and sweet potato recipe! So glad I found it. I already had chickpeas garlic lemon and hummus on hand. Even without the dill it turned out great. My omnivore husband ate all of his. I shortened the roast time on the chickpeas to only 15 min, personal preference I like them on the softer less crispy side.
Reply
- Support @ Minimalist Baker says
  April 5, 2023 at 8:49 am
  We’re so glad you both enjoyed it, Kathryn. Thanks so much for the lovely review! xo
  Reply
Carolyn says
February 25, 2023 at 5:33 pm
Thinking of making this without any added oil. Has anyone tried it?
Reply
Meredith says
September 17, 2022 at 1:25 pm
I’ve made this twice in the last month with a few modifications. It’s soooo good.
– pan fry the chickpeas in a cast iron instead of baking, they’re less dry
– used frozen broccoli (let it thaw on the counter for a bit first)
– added red onion to the roasted veggies
Reply
- Support @ Minimalist Baker says
  September 19, 2022 at 11:02 am
  Thanks for sharing your modifications, Meredith! We’re so glad you enjoy this recipe!
  Reply
Diane Vigilante says
November 10, 2021 at 4:04 pm
It also doesn’t say anything about red peppers in the instructions so I don’t know when/where it goes? Sorry, this may be a delicious recipe but it’s poorly written!
Reply
- Support @ Minimalist Baker says
  November 11, 2021 at 10:23 am
  Thank you for the honest feedback, Diane! You can either add the bell pepper to the baking sheet with the broccoli if you prefer it roasted, or in step 9 if you prefer it raw. We’ll be sure to give the instructions another look and see if we can make improvements!
  Reply
Genevieve says
October 20, 2021 at 7:03 pm
This recipe is SO. GOOD.
I started sharing it with everyone I know WHILE I was eating it. Thank you so much for bringing this into existence!!
Some modifications I Made:
– added a little bit of white wine vinegar to the vinaigrette to bump up the tang
– added diced garlic dill pickles for garnish, a bit of extra crunch and tang
Reply
- Support @ Minimalist Baker says
  October 21, 2021 at 9:56 am
  Woohoo, love that! Thank you for sharing, Genevieve! xoxo
  Reply
- Diane Vigilante says
  November 10, 2021 at 3:41 pm
  I’m surprised that no one has commented on the fact that it doesn’t say how to cut the sweet potatoes? Chunks, slices, how thick, etc? It will vary the cooking time significantly depending on these instructions.
  Reply
  - Support @ Minimalist Baker says
    November 11, 2021 at 10:14 am
    Hi Diane, sorry for the confusion! The sweet potatoes should be ~1/4-1/2-inch thick rounds (see photos for reference).
    Reply
Kris says
July 5, 2021 at 6:13 pm
This was amazing!!! I can’t wait to make it again. I made the spice but will probably
go look for the pre-made stuff at Whole Foods next time I go. Those chick peas were delish and would be good as a snack too. I loved the hummus sauce so I might make extra next time to try it on a green salad as well. Thanks so much for this recipe.
Reply
- Support @ Minimalist Baker says
  July 6, 2021 at 9:58 am
  Woohoo! We love to hear this. Thanks for the lovely review, Kris, we’re so glad you enjoyed! xo
  Reply
  - Madhura says
    May 17, 2022 at 5:46 pm
    Mind blown by how good this tastes.
    I used store bought kalamata olive flavoured hummus + substituted coriander for dill.
    Also, soaking chickpeas overnight works insted of using canned products.
    Sprinkled a bit of paprika. 🙂
    Reply
    - Support @ Minimalist Baker says
      May 18, 2022 at 10:56 am
      Love your modifications, Madhura! Thank you for sharing! xo
      Reply
Charlene says
See Also
Roasted Parsnip and Carrot Soup - Neils Healthy Meals
April 2, 2021 at 8:13 am
This was so easy and delicious! Definitely on my make again list
Reply
- Support @ Minimalist Baker says
  April 2, 2021 at 10:22 am
  Yay! We’re so glad you enjoyed it, Charlene. Thanks so much for sharing! xo
  Reply
Caitlin says
December 23, 2020 at 9:28 am
This was a hit! I had to sub butternut squash because I didn’t have sweet potato. Also subbed dill for the fresh parsley and basil I had on hand. It was good but I’m going to try again as suggested, and cook the chickpeas real crispy, I bet it will be even better!
PS- thanks for the tandoori recipe. ;-)
Reply
- Support @ Minimalist Baker says
  December 23, 2020 at 10:49 am
  We’re so glad you enjoyed it, Caitlin. Thanks so much for the lovely review!
  Reply
Jessica says
December 7, 2020 at 11:17 am
What if I replaced the dill with cilantro/coriander?
Reply
- Support @ Minimalist Baker says
  December 7, 2020 at 3:04 pm
  It will have a different flavor profile, but we think it would be tasty. Let us know if you try it!
  Reply
Brandy says
December 1, 2020 at 2:56 pm
This recipe is a staple in my house! I have made it countless times and it never disappoints. I typically just cook everything together on one pan and toss with extra tandoori spices (I make my own) and also toss everything in the dill sauce once it comes out of the oven. Thank you for the great recipe!
Reply
- Support @ Minimalist Baker says
  December 1, 2020 at 3:09 pm
  We’re so glad you enjoy it, Brandy! Thanks so much for sharing! xo
  Reply
Maya says
December 1, 2020 at 10:09 am
Made this a long time ago when I first discovered your site, and I haven’t made it since (no idea why) but I still think about it regularly, it was that good!
I’m going to make it again tomorrow and I’m already excited for the result! Thank you for your amazing recipes, as always :)
Reply
- Support @ Minimalist Baker says
  December 1, 2020 at 3:11 pm
  Aw, thanks for the lovely review, Maya! We’re so glad you enjoy it! xo
  Reply
Shawna says
October 25, 2020 at 11:44 am
Hi !
I am going to make this tomorrow for lunch :)
Can I substitute the Tandoori Masala within anything else? I do not have all the ingredients on hand to make my own!
I do have Curry power (i know it is not mentioned, but wonder if this would work?) cumin, smoked paprika, garlic power…
Thanks!
Thanks!
Reply
- Support @ Minimalist Baker says
  October 26, 2020 at 4:55 pm
  We think curry powder would work!
  Reply
Jeani says
August 28, 2020 at 4:21 pm
This recipe has changed my life and the life of my potluck friends. Last night it was down right embarrasing to have the whole group telling me they liked my dish the best of all (and there were some other very yummy dishes).
I keep the base of this recipe the same, the spicy chickpeas and the roasted sweet potatoes and broccoli. I am at the point now of experimenting with variations. I skip the hummus and just do tahini, lemon, garlic, dill, salt and water. That way I save time making humus and it tastes great. I will probably try experiementing with some crunchy walnuts or pepitas on top next time I do it. Thank you Minimalist Baker!
Reply
- Support @ Minimalist Baker says
  August 31, 2020 at 11:30 am
  Aw! We’re SO glad everyone enjoyed it! Thanks so much for the lovely review, Jeani!
  Reply
Carlita says
June 24, 2020 at 6:51 pm
OMG! I just made this for our dinner tonight. I think I’ve died and gone to heaven. This was sooooooo good. I can’t wait to make it again. I used garam masala with a little chili powder added since I didn’t have the tandoori masala. Also I put more garlic in the dressing. I used grapeseed oil. This was incredible. I might have to make this again in a couple of days – if I can wait that long. Wowsers. What a fantastic recipe. Thank you thank you for posting!
Reply
- Support @ Minimalist Baker says
  June 25, 2020 at 11:10 am
  We’re so glad you enjoyed it, Carlita! Thanks so much for the lovely review!
  Reply
Kyra says
June 18, 2020 at 5:45 am
I loved this recipe! I roasted zucchini instead of red pepper, added some greek yogurt to the hummus sauce, and used fresh parsley in place of dill.
Reply
- Support @ Minimalist Baker says
  June 18, 2020 at 9:46 am
  We’re so glad you enjoyed it, Kyra! Thanks so much for sharing!
  Reply
Brittany says
May 29, 2020 at 6:02 pm
This was excellent! So filling and satisfying, I will definitely be making this over and over again!
Reply
- Support @ Minimalist Baker says
  June 1, 2020 at 9:18 am
  We’re so glad you enjoyed it, Brittany! Thanks so much for the lovely review!
  Reply
Kaye says
May 25, 2020 at 11:31 pm
I made this exactly as the recipe states and it was delicious! The perfect meal for me during my luteal phase. My husband also enjoyed it but my little kids weren’t as eager to eat it. They loved the roasted sweet potatoes though!
Reply
- Support @ Minimalist Baker says
  May 26, 2020 at 10:09 am
  We’re so glad you and your husband enjoyed it, Kaye! Thanks for sharing!
  Reply
Shane says
May 20, 2020 at 12:21 pm
As with all other Minimalist Baker recipes I’ve tried, this one is brilliant. I made this for my partner and I this week and the only complaint we had was that we wanted more! If you’re not a person who loves garlic, it might be worth 2 cloves instead of the 3 listed in the recipe. Aside from that – love it!
Reply
- Support @ Minimalist Baker says
  May 21, 2020 at 10:15 am
  We’re so glad you enjoyed it, Shane! Thanks so much for sharing!
  Reply
Nina says
April 27, 2020 at 9:03 pm
Just made this and it is so good! I knew I would like it but I was nervous about my partners opinion and he also liked it!! Thank you for this great recipe.
Reply
- Support @ Minimalist Baker says
  April 28, 2020 at 10:32 am
  Yay! Thanks for sharing, Nina! xo
  Reply
Matthias Iris says
April 25, 2020 at 8:41 pm
This is a super simple, easy, and delicious recipe! The sauce really makes it, and I was able to substitute rosemary for the dill (because I didn’t have any on hand) and it was still wonderful. I put the veggies and sauce over some whole-grain penne and it made an awesome, flavorful, filling dinner! The whole thing came together in about 30 minutes and made probably about 3 servings for me!
Reply
- Support @ Minimalist Baker says
  April 27, 2020 at 12:21 pm
  We’re so glad you enjoyed it! Thanks so much for sharing!
  Reply
Viv says
April 12, 2020 at 2:32 pm
So good & so easy!
Will be staple from now on.
Thanks xx
Reply
Support @ Minimalist Baker says
April 8, 2020 at 11:03 am
Thanks so much for the lovely review, Taylor. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Reply

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