Ingredients

1.5kg / 3 lb sweet potatoes

1 tbsp maple syrup (or 2 1/2 tbsp honey)

1 1/2 tbsp olive oil

1/2 tsp cooking salt / kosher salt

1/4 tsp black pepper

400g / 14 oz can chickpeas (drained but not dried)

1 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp cooking salt / kosher salt

1/4 tsp black pepper

3 tbsp maple syrup (sub 2 tbsp honey)

1 tbsp sriracha

1 tbsp extra virgin olive oil

1/4 tsp cooking salt / kosher salt (halve for table salt)

Pinch black pepper

1 1/4 cups plain yogurt (full fat, unsweetened)

3 tbsp tahini (mix well if oil is separated)

2 tbsp lemon juice

1 large garlic clove (finely grated)

1 tbsp extra virgin olive oil

1/2 tsp cooking salt / kosher salt

2 tbsp finely chopped coriander/cilantro leaves (sub parsley)

4 tbsp toasted pistachios (finely chopped)

Instructions

Step 1: Preheat the oven to 220°C/450°F (200°C fan). Arrange the oven racks so they are 20 cm/8″ apart for good air circulation.

Step 2: Prepare the spicy maple sauce by mixing the 3 tbsp maple syrup (or honey), 1 tbsp sriracha, 1 tbsp extra virgin olive oil, 1/4 tsp salt, and a pinch of black pepper. Set aside.

Step 3: Cut each sweet potato lengthwise into 6 wedges (or 8 if thicker). Place on a paper-lined tray and toss with 1 tbsp maple syrup (or honey), 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Lay wedges on their side.

Step 4: Drain the chickpeas and spread them on a tray, keeping them wet.

Step 5: Place both trays in the oven with sweet potatoes on the top shelf. Roast sweet potatoes for 30 minutes, turning halfway. Take chickpeas out after 10 minutes for seasoning.

Step 6: For crispy chickpeas: Remove chickpeas after 10 minutes. Push to one side of the tray, drizzle with 1 tbsp olive oil, and sprinkle smoked paprika, garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Toss well, then return to oven for 15–20 minutes until crispy (they will clatter).

Step 7: Optional charring: After 30 minutes, switch the oven grill/broiler to high. Fold down excess paper so it doesn’t touch the heat element. Stand sweet potato wedges on sharp edge facing up and broil for 3 to 5 minutes until edges char slightly. Stay close to avoid burning.

Step 8: While potatoes roast, whisk together yogurt, tahini, lemon juice, grated garlic, 1 tbsp extra virgin olive oil, and 1/2 tsp salt in a heat-proof bowl just to combine. When ready to serve, microwave for 30 seconds on high, then whisk for 10 seconds until softly whipped.

Step 9: Optional tahini drizzle: Remove 1/4 cup of whipped tahini sauce and loosen with a little water to a drizzle-able consistency.

Step 10: Assemble the salad by spreading whipped tahini on a large plate. Pile sweet potatoes mostly in a single layer. Drizzle with tahini drizzle (if using) and the spicy maple sauce. Sprinkle most pistachios and coriander over. Add crispy chickpeas, then top with remaining coriander and pistachios. Serve warm or at room temperature.

FAQs

Can I use other types of beans instead of chickpeas?

Yes, although chickpeas roast up nicely to crispy bites, you can experiment with other sturdy beans like white beans or black beans. Keep in mind different beans may require adjusting roasting times.