The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spiced Chickpea Salad with Roast Sweet Potato & Coriander Yoghurt
Chickpeas and sweet potatoes are even more delicious when they’re roasted with sweet maple syrup and plenty of spices. Toss ‘em with spinach, cucumber and coriander to bring the green. Drizzle with a cucumber yoghurt dressing, zingy with lime to give it all a lift.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 sweet potato
- 40g mixed salad leaves
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lime
- 1 midi cucumber
- 1 handful of fresh coriander
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 1 onion
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 586
Protein: 14g
Carbs: 54g
Fat: 27g
Ingredients
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 sweet potato (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g mixed salad leaves (use half)
- 1 tbsp west african spice blend (use half) (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 586
Protein: 14g
Carbs: 54g
Fat: 27g
Spiced Chickpea Salad with Roast Sweet Potato & Coriander Yoghurt
Chickpeas and sweet potatoes are even more delicious when they’re roasted with sweet maple syrup and plenty of spices. Toss ‘em with spinach, cucumber and coriander to bring the green. Drizzle with a cucumber yoghurt dressing, zingy with lime to give it all a lift.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large bowl, a small bowl & a sieve
Get started
- Dice the sweet potato into 1cm chunks (peel optional). Cut the onion into 2cm wedges
- Add the sweet potato and onion wedges to the baking tray. Toss with the West African spice blend, 1 tbsp oil, a pinch of salt and pepper
- Roast for 15 mins
Time for chickpeas
- Drain and rinse the chickpeas.
- After 15 mins, add the chickpeas to the tray, toss to combine with the veg and roast for a further 8-10 mins, until golden and soft
Finish the prep
- Meanwhile, roughly chop the coriander. Dice the cucumber into 1cm chunks. Halve the lime
- In the small bowl, mix the yoghurt with half the coriander and the juice from half the lime. Season with a pinch of salt and pepper, then set aside
Make the dressing
- In the large bowl, mix the tamari, maple syrup, ginger & garlic paste, remaining lime juice and 1 tbsp olive oil. Season with salt and pepper
- When ready, remove the baking tray from the oven and allow to cool for a few mins
Build the salad & plate up
- Add the roasted sweet potato, chickpeas, onion wedges and cucumber to the tamari dressing. Toss to coat. Add the salad leaves and remaining coriander and toss again to combine. Season to taste
- Serve the chickpea salad into bowls. Spoon over the coriander yoghurt
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