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Chickpea Salad with California Prune Dressing

This Chickpea Salad with California Prune Dressing is the perfect healthy, warming meal that comes together in just 30-minutes!

Course dinner, lunch, Main Course, Salad, Side Dish
Cuisine American
Keyword Chickpea salad, Chickpea Salad with California Prune Dressing, easy salad, salad, salad recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 large servings
Author Lauren McNeill


To roast for the salad

  • 1 large sweet potato diced
  • 2 beets diced
  • 540 mL cooked chickpeas drained and rinsed if using canned
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/4 tsp salt

For the dressing

  • 1/2 cup California Prunes
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 cup water Plus more as needed
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

To assemble for the salad

  • 142 g field greens
  • 2-3 chopped California Prunes optional
  • 1/4 cup walnuts or other nut of choice
  • 1/2 avocado sliced
  • 1 radish sliced thinly


For the salad

  1. Preheat oven to 450 F. Toss together diced sweet potato, beets and drained and rinsed chickpeas with 1 tbsp olive oil, 1 tsp garlic powder and 1/4 tsp salt and roast for 25-30 minutes until sweet potato and beets are fork tender.

For the dressing

  1. Meanwhile, in a high-blender, blend together all dressing ingredients until smooth.

To assemble

  1. Once sweet potato, beets and chickpeas are fully cooked, toss together with all remaining salad ingredients and California Prune dressing. Serve and enjoy!