Roasted Sweet Potato and Spiced Chickpea Salad with Honey-Mustard Dressing | Vegetarian | Gluten Free

Tender roasted sweet potatoes and chickpeas coated in spice come together in this salad with a sweet mustard dressing for a light seasonal dish with colour and flavour.

Roasted Sweet Potato and Spiced Chickpea Salad with Honey-Mustard Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Happy Saint Patrick’s Day everyone! I don’t have any leprechaun/whiskey/shamrock inspired treats to share with you today, but I do have a big green salad with potatoes. Well, they’re sweet potatoes, but just concede the point to me please. I woke up at 4.30 a.m. and wore my shirt inside out to the gym this morning and didn’t realise until I got home again. In other words, it’s Tuesday. Salad might not be a traditional Saint Patrick’s Day meal, but March in Queensland is most definitely not cabbage and corned meat weather (currently 29C/85F), and stew is still a foreign concept on the faraway winter horizon. Thus, I humbly offer you a sweet potato and spiced chickpea salad.

Roasted Sweet Potato and Spiced Chickpea Salad with Honey-Mustard Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeCubes of sweet potato are transformed into tender roasted morsels in the oven while the chickpeas get rolled with spices and crisped in olive oil on the stove top. Once they’ve both come to room temperature they unite with fresh baby spinach and thinly sliced onion before the whole salad meets sweet and spicy honey mustard dressing. I am not a huge fan of too-sweet honey mustard sauces, so this one packs a double mustard punch with both Dijon and wholegrain mustards and gets an extra flavour boost from a squeeze of lemon.

We enjoyed this as part of our family feast on Saturday night and I had leftovers for lunch for the next two days. I would recommend adding the dressing to each serving as you go so that the leaves don’t get too soggy. The salad holds up quite well for about three days as long as you keep it in an airtight container in the refrigerator. If you are looking for a fresh and light dinner tonight try this salad, I hear it tastes great with a generously buttered slice of Irish Soda Bread on the side and maybe some Irish Coffee Ice Cream for dessert?

Roasted Sweet Potato and Spiced Chickpea Salad with Honey-Mustard Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Roasted Sweet Potato and Spiced Chickpea Salad with Honey-Mustard Dressing

Vegetarian | Gluten Free | Serves 4 as a light meal or 2 more substantially

Make it vegan: replace honey in dressing with maple syrup.


  • 1 large sweet potato (about 750 grams / 1.6 pounds)
  • 2 tablespoons olive oil
  • 1 (400g) can chickpeas
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin seeds
  • 1 small red onion
  • 5 cups baby spinach leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon honey
  • 1/2 tablespoon olive oil
  • 2 tablespoons lemon juice
  • Pinch of salt and black pepper


  1. Preheat your oven to 200C (400F) and line a baking tray with baking paper.
  2. Peel sweet potato and cut into large cubes (1.5cm cubed). Toss with 1 tablespoon of olive oil and bake until golden on the outside and soft in the middle. This should take about 30-40 minutes. Remove and allow to cool to room temperature.
  3. Drain and rinse chickpeas and drain well to remove most of the water. Place on several layers of paper towel and pat dry. Allow the chickpeas to dry on towels for about 10 minutes.
  4. Heat remaining 1 tablespoon of olive oil in a heavy bottomed fry pan over medium heat. Add chickpeas, paprika, and cumin and stir well to coat. Fry chickpeas for 10 minutes, stirring frequently to avoid them sticking and burning. Remove from heat and cool to room temperature.
  5. Peel and thinly slice red onion and place in a large bowl with the baby spinach. Add chickpeas and sweet potato and toss well to combine.
  6. To make dressing: combine remaining ingredients in a small bowl and whisk vigorously to combine.
  7. Pour dressing over salad and serve immediately.

Roasted Sweet Potato and Spiced Chickpea Salad with Honey-Mustard Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Hot Kipfler Potato, Capsicum, and Basil Salad (gluten free, vegetarian)

Let’s talk about potatoes. I am a picky potato consumer. My mother is Danish and my father Tasmanian (i.e. two of the biggest potato-based cuisines on earth), so as a youngster there were a lot of potato-related dinner time issues. Luckily I have matured and come to realise that it is not that I don’t like potatoes, just that I am particular about the type of potato and how it’s carbohydrate laden beauty is prepared in a dish.

My rules aren’t complex: I like potatoes that have flavour: Kipflers, Dutch Creams, ‘New Potatoes’, and Royal Blue are among my favourites.

I am not a fan of boiled potatoes at all. I love buttery, piled high on the plate mashed potatoes and crispy-skinned roast potatoes. Potato salad and I used to have a loving relationship, but now the thought of mayonnaise coated potatoes makes my stomach turn.

See – not a potato hater, just a picky potato consumer.

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This warm potato ‘salad’ is more like a potato sauté.  The potatoes are first cooked until just firm, but not crunchy, then they join a host of other vegetables and the final flourish is provided by fresh basil, crunchy pine nuts, and a coating of crumbled feta.

I piled my plate high with this salad for dinner and Chris paired his with some grilled lamb chops. By the way, this man has a secret talent for food styling – just check out his artfully arranged lamb chops.

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Hot Kipfler Potato, Capsicum, and Basil Salad

If you cannot find Kipflers, or already have some other potatoes hanging around the house, you can substitute another kind of potato. Preferably a potato that hold up well and doesn’t turn to mush when cooked – try Coliban, Desiree, or ‘New’ Potatoes.

Serves 2-3. Easily multiplied.


  • 2 tablespoons extra virgin olive oil
  • 6 medium kipfler potatoes (about 750 gram total)
  • 1 medium red capsicum
  • 1 cup button mushrooms
  • 1 small brown onion
  • 1 clove garlic
  • 2 tablespoons pine nuts
  • Large handful basil leaves, torn
  • 75 grams Greek fetta, crumbled
  • Salt and black pepper


  1. Scrub potatoes very well to remove all the dirt. This is important as we are leaving the skin on. Slice potatoes into rounds about 1.5-2 cm thick. Place in a large microwave-safe container. Add about 2cm of water in the bottom. Cook for 10 minutes on ‘High’ in the microwave stirring halfway.
  2. If potatoes are still a little crunchy in the middle microwave for a further 2 minutes. Once cooked drain very well and reserve until needed.
  3. While your potatoes are cooking prepare capsicum by slicing in half, removing core and seeds, and halving again and thinly slicing. Quarter button mushrooms, and thinly slice the onion. Peel and crush garlic.
  4. In a large fry pan heat 1 tablespoon of oil over a medium heat. Add capsicum, mushroom, garlic, and onion. Cook, stirring occasionally for 5 minutes or until the onion is translucent and the capsicum has softened.
  5. Add potatoes, remaining oil, and pine nuts and cook until potatoes are starting to crisp, about 10 minutes.
  6. Remove pan from heat. Season with salt and black pepper. Sprinkle basil leaves and crumbled feta on top and serve.
  7. This is delicious re-heated the second day as well.

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This dinner is perfect if you are busily preparing for the end of the working/school year and just want something healthy, simple, and delicious for dinner. Naturally gluten free, vegetarian, vegan (if you leave out the feta), and hearty enough for the omnivorous there is something for the whole family to like.

 Tell me dear reader, are you a potato lover?