Wellicious loves salads made with Chickpeas

Sweet Potato Salad with chickpeas

Guest post by Elina from Bowls and Flows.

If you’re looking for a hearty vegan salad packed with flavour and nutrients, this sweet potato salad with crispy chickpeas and juicy tahini dressing is your perfect choice. This dish is a great balance between plant-based proteins, healthy fats and complex carbohydrates, making it a great meal for those following an ayurvedic diet. This is my go-to recipe when I am short on time or know I have a long travel day ahead of me – it’s ideal to take with you (even on the plane) and you don’t need more than 30 minutes to prepare. Best: It’s easy to make and sure to be a hit with both vegans and non-vegans alike.


Wellicious is in love with this recipee

  • 2-3 sweet potatoes
  •  2 jars of chickpeas
  • 1 zucchini
  • 3 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 cucumber
  • 4 tbsp tahini
  • juice from 2 small lemons
  • 1 tsp salt 
  • fresh parsley
  • sesame seeds 
  1. Peel the sweet potatoes, wash the zucchini and cut the veggies into cubes. Rinse the chickpeas. In a big bowl, mix the chickpeas and veggies with olive oil, turmeric, paprika and cumin. Place onto a baking tray and bake for appr. 20 minutes (180 C circulating air) until veggies are soften and chickpeas are crunchy. 
  2. For the dressing, wash and chop up the parsley. Whisk together the tahini, lemon juice and salt and blend it until smooth. Season to taste. 
  3. Season your veggies with salt and put them into a big bowl. Mix with the dressing and sprinkle with sesame seeds.

This salad is perfect for meal prep too. Stored in an air tight container in the fridge, it will stay good for up to three days. I recommend to store the veggies and dressing separately, so the veggies don’t get mushy. Feel free to add some other leftovers to the salad: quinoa, rice or lentils.


This salad can easily be adjusted so that it fits your dosha even better.

Vata: This salad is great for you! Enjoy warm and don’t be greedy with the dressing. Instead of sweet potatoes, try pumpkin, beet root or carrots. You can add some salty olives or baby spinach too.

Pitta: A hearty and well balanced meal for pitta doshas. If the dressing is too sour for you, reduce the lemon juice for the dressing. You can easily add some broccoli or kale to the salad.

Kapha: For Kapha types, this salad is also a great choice. Use carrots or beetroot instead of sweet potatoes and feel free to add some chili to the dressing. Instead of the cucumber, add a handful of aragula salad that will bring some bitter taste to your plate.

If you love Yoga and plant base delicious recipes, check out Elina's website Bowls & Flows