🧡 Roasted Sweet Potato + Chickpea Tabbouleh

This salad is everything I love about fall cooking — a little warmth, a little freshness, and that perfect balance of comfort and color. It’s inspired by traditional tabbouleh, but with a Kelly’s Green Kitchen spin: roasted sweet potatoes and chickpeas meet lemony herbs and quinoa for a wholesome, gluten-free version that feels cozy enough for a fall dinner yet fresh enough for lunch all week.

I like to toss the roasted sweet potatoes in just after they come out of the oven — the heat gently softens the parsley and mint, and the dressing soaks right in. It gives everything that delicious, slightly caramelized flavor that makes you want seconds.

🌿 Ingredients

For the salad:

• 1 large sweet potato, peeled + diced

• 1 can (15 oz) chickpeas, drained + rinsed

• 1 tbsp olive oil

• Salt + pepper, to taste

• 1 cup cooked quinoa (instead of bulgur for a gluten-free option)

• 1 ½ cups finely chopped parsley

• ½ cup finely chopped mint

• 1 cup diced cucumber

• 1 cup halved cherry tomatoes

• 2 scallions or ¼ cup red onion, finely sliced

For the dressing:

• 3 tbsp olive oil

• Juice of 1 large lemon

• 1 clove garlic, grated

• 1 tsp Dijon mustard (optional)

• Salt + pepper, to taste

🥣 Instructions

1️⃣ Roast the veggies: Preheat oven to 400°F. Toss sweet potato + chickpeas with olive oil, salt, and pepper. Roast for 25–30 minutes, shaking halfway, until golden and crisp on the edges.

2️⃣ Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon, salt, and pepper.

3️⃣ Assemble the tabbouleh: In a large bowl, combine quinoa, parsley, mint, cucumber, tomatoes, and scallions. Add the roasted sweet potatoes and chickpeas while they’re still warm.

4️⃣ Toss & serve: Pour over the dressing and toss to coat. Serve warm, room temp, or chilled — it’s delicious any way.

💡 Tips

• Add vegan feta (I love Follow Your Heart) for a creamy bite.

• Sprinkle with sumac or za’atar before serving.

• For meal prep, store the dressing separately and toss just before serving.

✨ Why You’ll Love It

This salad has all the brightness of a summer tabbouleh with the warmth of roasted fall veggies — fiber-rich, plant-powered, and bursting with flavor. It’s one of those dishes that tastes even better the next day, and it looks so pretty on the table for a Friendsgiving spread.