Sweet Potato and Chickpea Salad
A spiced curry dish with lots of fall flavors
Editorial Assistant
Photo Galleria: 

For more from Amy Spiro's Nosh Pit, click here

On Chanukah, I shared a recipe for curried sweet potato latkes. But in truth it was this recipe that inspired those latkes – I just hadn’t gotten around to sharing it yet. The perfectly complimentary flavors of the creamy sweet potato and the spicy curry work in a variety of ways.

I wasn’t actually sure what to call this recipe, since I have made it many times, but not always the same way. About half the time I use roasted sweet potato, and the other half I use roasted cubes of butternut squash. Ultimately, even though they’re very similar, I think the sweet potato works best, with a slightly firmer and sweeter taste. The curry dressing brings the whole salad together, and it can be a great side dish or vegetarian entrée (chickpeas are full of protein). I used a full 2 cans of chickpeas but you can scale that back if you want the sweet potato to shine. You can also add some finely diced red onion or shallots for an added crunch and flavor.

Sweet Potato and Chickpea Salad

2 ½ pounds sweet potatoes (about 5 medium or 3 large) OR 1 3lb butternut squash

2 cans chickpeas, drained and rinsed

½ cup mayonnaise

2 tablespoons packed dark brown sugar

1 ½ teaspoons curry powder

1 tablespoon milk or soy milk

Peel the sweet potatoes and dice into 1” cubes. Roast them in a greased baking pan with a sprinkling of salt for 25 to 30 minutes on 400 F, or until soft.

Mix the mayonnaise, brown sugar, curry and milk together until smooth.

Toss the sweet potatoes and chickpeas together, pour on the dressing and stir to combine.

For more from Amy Spiro's Nosh Pit, click here


Last Update:

01/09/2011 - 08:56
Food, jewish cooking, recipes

Add comment

The content of this field is kept private and will not be shown publicly.

Comment Guidelines

The Jewish Week feels comments create a valuable conversation and wants to feature your thoughts on our website. To make everyone feel welcome, we won't publish comments that are profane, irrelevant, promotional or make personal attacks.


You can use pumpkin. Also adding roast cashews and fresh chopped coriander will give a burst of flavour and colour.
Not only does this sound wonderful and great tasting but it looks wonderful as well. I always enjoy these new recipes from this site. Thank you so much for sharing this with us.
Noam, I thought of you when I saw this recipe because it includes ingrediants that you like - curry and sweet potatoes. If you try it, please let me know how it turns out.

Our Newsletters, Your Inbox