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Kimchi Sweet Potato Salad with Crispy Chickpeas

This Kimchi Sweet Potato Salad is packed with flavor, texture, and nourishing ingredients. Roasted sweet potatoes add natural sweetness, kimchi brings a tangy kick, and crispy roasted chickpeas provide satisfying crunch and plant-based protein. Tossed with fresh spring greens, pumpkin seeds, fennel seeds, olive oil, and lemon juice, this vibrant salad is perfect for lunch, dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Ingredients Method

Ingredients
  

Roasted Sweet Potatoes
  • 1 medium sweet potato peeled and diced
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp black pepper
Crispy Roasted Chickpeas
  • 1 15 oz can chickpeas, rinsed, drained, and patted dry
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground cumin
  • 1 tsp nutritional yeast
Salad
  • 4 oz spring mix
  • ½ cup kimchi roughly chopped if needed
  • 1 avocado diced
  • ¼ cup pumpkin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp olive oil
  • Juice of 1 lemon

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. In a medium bowl, toss the diced sweet potato with olive oil, salt, and pepper. Spread evenly on one side of the baking sheet.
  3. Pat the chickpeas dry with a clean kitchen towel. In a separate bowl, toss with salt, pepper, garlic powder, onion powder, cumin, and nutritional yeast. Spread on the other side of the baking sheet.
  4. Roast for 20–25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly caramelized and the chickpeas are crisp.
  5. While the vegetables roast, whisk together the olive oil and lemon juice in a large serving bowl.
  6. Add the spring mix, kimchi, pumpkin seeds, and fennel seeds to the bowl.
  7. Once the sweet potatoes and chickpeas have cooled slightly, add them to the salad and toss gently until evenly combined.
  8. Serve immediately while the chickpeas are still crisp.