Recipe

Cozy Spiced Salad

A bold, cozy salad with warm spices, crisp edges, creamy dates, and a tangy tahini dressing that tastes like it came from your favorite café.

By Matt Campbell

•

4.8

A large shallow bowl of spiced roasted chickpea and sweet potato salad with arugula, toasted pepitas, sliced dates, crumbled feta, and a glossy tahini dressing in natural window light

Jump to Recipe

This is the salad I make when I want something that eats like dinner. You know the vibe: warm roasted sweet potatoes with crispy corners, chickpeas that snap a little, greens that stay perky, and a dressing that is creamy, tangy, and just spicy enough to keep you coming back for “one more fork.”

It’s a spiced salad, but not in the sad way where someone shook paprika over lettuce and called it a day. The spices actually go where they matter: onto the roast, into the dressing, and across the crunchy bits so every bite feels bold, cozy, and satisfying.

Roasted sweet potato cubes and chickpeas on a parchment-lined sheet pan with visible browned edges

Why It Works

Big flavor, low drama: Roasting concentrates sweetness and helps the spices taste deeper, not dusty.
Texture for days: Crisp chickpeas, caramelized sweet potato edges, crunchy pepitas, and creamy dates.
Balanced richness: Tahini brings the lush factor, lemon keeps it bright, and a pinch of cinnamon makes it feel cozy.
Meal-prep friendly: Components hold well, so you can assemble fast without soggy greens.

Pairs Well With

Storage Tips

Best move: store components separately so the greens stay crisp.

Roasted sweet potatoes and chickpeas: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F for 6 to 8 minutes to bring back the crisp edges.
Dressing: Refrigerate in a jar for up to 6 days. It will thicken. Add 1 to 3 teaspoons warm water and shake to loosen.
Greens and add-ins (dates, feta, pepitas): Keep refrigerated and assemble right before eating.

Already dressed salad? Still tasty the next day, just softer. For best results, eat within 24 hours and revive it with a handful of fresh greens and an extra squeeze of lemon.

Meal prep note: Roast the sweet potato and chickpeas and mix the dressing up to a few days ahead. Assemble right before serving for the best crunch.

Common Questions

Is this salad actually spicy?

It is warmly spiced, not hot. If you want heat, add more cayenne or a pinch of crushed red pepper to the chickpeas.

How do I get the chickpeas truly crisp?

Dry them like you mean it. After rinsing, drain well and pat very dry with a towel (or let them air-dry for 10 minutes). Spread everything out on the pan with space. If they are still not crisp at 25 minutes, keep roasting 5 to 10 minutes more.

Can I make it dairy-free or vegan?

Yes. Skip the feta or swap in a dairy-free feta style crumble. Use maple syrup (not honey) in the dressing. A few extra toasted pepitas help replace that salty bite.

What greens work best?

Arugula is my favorite because it stands up to the rich dressing. Baby kale, spinach, or a spring mix all work. If you use kale, massage it with a tiny splash of lemon and a pinch of salt for 30 seconds.

My tahini dressing tastes bitter. Help?

Tahini can vary. Add 1 to 2 teaspoons maple syrup or honey and a bit more lemon. Also make sure you are using good tahini that smells nutty, not burnt.

Can I add protein?

Absolutely. Rotisserie chicken, salmon, or crispy tofu are all great. If you want to keep it vegetarian, a soft-boiled egg is a very “rich salad for dinner” move.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Parchment paper (optional, but makes cleanup easy)
Mixing bowl
Small jar or bowl for dressing
Whisk or fork
Salad bowl

The first time I made a “spiced salad” on purpose, I was trying to use up a sweet potato, half a jar of tahini, and a bag of arugula that was one day away from giving up. I roasted everything with the usual suspects from my spice rack, made a dressing that looked way too thick to be legal, and tossed it all together anyway. The result was shockingly satisfying, like the salad version of a cozy sweater. Now it is my go-to when I want something fresh but still rich enough to count as a real meal.

Cozy Spiced Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

For the spiced roast

1 large sweet potato (about 1 lb), peeled and cut into 3/4-inch cubes
1 (15-ounce) can chickpeas, rinsed, drained, and patted very dry
2 tbsp olive oil
1 tsp kosher salt, plus more to taste
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
1/4 tsp ground cinnamon
Pinch of cayenne (optional)

For the salad

4 packed cups arugula (or baby kale)
6 Medjool dates, pitted and sliced
1/3 cup crumbled feta (optional)
1/3 cup toasted pepitas (pumpkin seeds)
1 small cucumber, sliced (optional for extra crunch)

For the creamy spiced tahini dressing

1/3 cup tahini
1/4 cup fresh lemon juice (about 2 lemons)
1 tbsp maple syrup or honey
1 small garlic clove, finely grated
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/2 tsp kosher salt, plus more to taste
3 to 6 tbsp warm water, to thin

Optional finishing touches: lemon zest, chopped cilantro or parsley, flaky salt, extra drizzle of olive oil.

Instructions

Heat the oven. Preheat to 425°F with a rack in the middle position. Line a rimmed baking sheet with parchment if you want easy cleanup.
Season the vegetables and chickpeas. In a bowl, toss sweet potato cubes and chickpeas with olive oil, salt, cumin, smoked paprika, coriander, cinnamon, and cayenne (if using).
Roast for crisp edges. Spread everything out in a single layer with some breathing room (especially for the chickpeas). Roast 20 to 25 minutes, tossing once halfway, until the sweet potatoes are tender with browned corners and the chickpeas look blistered. If the chickpeas are not crisp yet, roast 5 to 10 minutes more. Taste and add a pinch more salt if needed.
Make the dressing. In a jar or bowl, whisk tahini, lemon juice, maple syrup or honey, garlic, cumin, smoked paprika, and salt. It will seize up and look thick at first. Whisk in warm water 1 tablespoon at a time until it turns creamy and pourable, think thin ranch or heavy cream.
Assemble. Add arugula to a large bowl. Top with the warm roasted sweet potatoes and chickpeas, dates, pepitas, cucumber (if using), and feta (if using).
Dress and finish. Drizzle on dressing and toss gently. Finish with lemon zest, herbs, and flaky salt if you are feeling fancy.

A hand tossing arugula with roasted chickpeas and sweet potatoes in a large mixing bowl

Matt’s quick tip: If you want maximum crunch, give the chickpeas space on the pan and do not crowd them. They get steamy and sad when packed in.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes