Go Back
–+ servings

High-Protein Vegan Roasted Sweet Potato & Chickpea Salad with Harissa Dressing

This hearty vegan salad is packed with protein and fiber, featuring roasted sweet potatoes and chickpeas tossed with spiced seasonings and served with a creamy harissa dressing.
The combination of kale, crunchy almonds, pumpkin seeds, and pomegranate seeds adds texture and vibrant flavors, making this a satisfying and nutritious meal.
Print Recipe Pin Recipe
Total Time 1 hour
Course Salad
Servings 2

Ingredients
  

For the Roasted Sweet Potato and Chickpeas:

  • 1 14 oz can chickpeas, drained and patted dry
  • 1 medium sweet potato about 10 ½ oz, chopped into bite-sized pieces
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil divided

For the Salad:

  • ½ cup couscous
  • 2 ½ oz kale stems removed and leaves roughly chopped
  • Juice of ½ lemon plus extra for serving
  • 1 ½ oz toasted almonds chopped
  • ¾ oz toasted pumpkin seeds
  • Small handful of pomegranate seeds

For the Creamy Harissa Dressing:

  • 1 tablespoon harissa paste
  • ¾ cup high-protein plant-based yogurt
  • Juice of 1 lemon
  • Pinch of freshly ground black pepper

Instructions
 

  • Prepare the Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Season and Roast the Chickpeas & Sweet Potato: In a small bowl, whisk together the smoked paprika, cayenne pepper, cumin, salt, maple syrup, and 2 tablespoons of olive oil. Spread the chickpeas and sweet potato pieces onto the prepared baking sheet and drizzle the spice mixture over them. Toss to ensure even coating, then roast for 30–40 minutes, stirring occasionally, until the sweet potatoes are tender and the chickpeas turn crispy.
  • Cook the Couscous: While the vegetables are roasting, place the couscous in a bowl and pour just enough boiling water or hot vegetable broth over it to cover. Cover the bowl and let the couscous steam for 5–10 minutes until softened. Fluff with a fork and set aside.
  • Massage the Kale: Add the chopped kale to a large bowl, drizzle with the remaining 1 tablespoon of olive oil and the juice of half a lemon. Gently massage the kale for a minute or two to soften its texture.
  • Make the Dressing: In a separate bowl, whisk together the harissa paste, plant-based yogurt, lemon juice, and black pepper until smooth.
  • Assemble the Salad: Add the roasted chickpeas and sweet potatoes to the kale, followed by the almonds, pumpkin seeds, and pomegranate seeds. Drizzle with the harissa dressing and toss everything together to combine.
  • Serve: Finish with an extra squeeze of lemon juice and serve immediately.

Notes

  • For a gluten-free version, swap the couscous for cooked brown rice.
  • Adjust the spice levels by increasing or reducing the amount of cayenne and harissa paste.
  • Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Protein: 32.5g
Keyword chickpea salad recipe, easy protein-packed vegan meals, harissa dressing recipe, healthy vegan lunch, high-protein vegan recipes, high-protein vegan salad, plant-based meal prep, roasted sweet potato salad
Tried this recipe?Let us know how it was!