Roasted Sweet Potatoes & Chickpeas with Feta, Pomegranate & Maple Tahini
Published on November 14, 2025
Quick Summary
This Roasted Sweet Potatoes and Chickpeas with Maple Tahini recipe is a vibrant, flavor-packed side dish made with roasted sweet potatoes, crispy chickpeas, creamy feta, juicy pomegranate, salty pistachios, and a luscious maple tahini drizzle. It’s easy to make, full of texture, and perfect for fall and winter gatherings.
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Pin ItMy Go-To Showstopper Side: Roasted Sweet Potatoes & Chickpeas
Fall is my favorite time to turn on the oven and roast just about everything, especially sweet potatoes! This Roasted Sweet Potatoes & Chickpeas with Maple Tahini dish is one of those recipes that instantly makes your kitchen smell amazing and your dinner table look extra special.
It’s hearty enough to stand on its own but also makes the perfect side dish for any holiday spread or cozy weeknight meal. The combination of roasted sweet potatoes, crispy chickpeas, and creamy maple tahini dressing is irresistible! And when you top it off with tangy feta, bright pomegranate, and crunchy pistachios, it’s pure magic.
I love serving this dish during the holidays, it looks beautiful on the table, but it’s also easy enough for meal prep or a quick weekday dinner. If you’re looking for a side that’s healthy, colorful, and guaranteed to impress, this is it.
So preheat that oven and let’s roast!
Ingredients with Helpful Notes
- Sweet Potatoes: You can peel them or leave the skin on for extra texture and nutrients. Cut them into evenly sized cubes so they roast evenly.
- Chickpeas: Rinse and drain them well, then pat dry before roasting to help them get crispy.
- Olive Oil: Helps the potatoes and chickpeas roast beautifully and adds flavor.
- Smoked Paprika, Garlic Powder & Cumin: A warm, smoky trio that adds depth and a little spice.
- Tahini Maple Drizzle: A simple mix of tahini, water, maple syrup, and salt. The tahini makes it creamy and nutty, while the maple adds a touch of natural sweetness. Add more water as needed until it’s smooth and pourable.
- Feta Cheese: Creamy and salty, it ties everything together. You can also use goat cheese if you prefer.
- Pomegranate Arils: Add a burst of color and juicy sweetness.
- Parsley & Pistachios: Fresh herbs and crunch for the perfect finishing touch.
Tips for Making the Recipe
- Dry the chickpeas well before roasting. This helps them crisp up instead of steaming.
- Don’t crowd the pan. Give everything space so the potatoes and chickpeas can caramelize and get those golden edges.
- Toss halfway through roasting for even browning.
- Adjust the maple tahini as needed. Add more water if it feels too thick to drizzle.
- Pomegranate swaps. If pomegranates aren’t in season, try dried cranberries, chopped dates, or even roasted grapes for a sweet pop.
- Pistachio swaps. Use toasted almonds, pecans, or walnuts. Pumpkin seeds are another great option, especially for a nut-free version.
- Make it ahead: Roast the potatoes and chickpeas and prep the drizzle in advance. Keep toppings separate until serving.
- Serve warm or at room temperature. It’s delicious either way!
Roasted Sweet Potatoes & Chickpeas with Feta, Pomegranate & Maple Tahini
Ingredients
For the sweet potatoes & chickpeas:
- 2 pounds sweet potatoes, cut into 1-inch cubes (peeled or unpeeled)
- 15 oz can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the maple tahini:
- 3 tablespoons tahini
- 2 tablespoons water
- 3 teaspoons pure maple syrup
- Kosher salt, to taste
For garnish:
- 1/3 cup crumbled feta cheese
- 1/3 cup pomegranate arils
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons chopped pistachios
Instructions
- Preheat oven to 400ºF. Line a large baking sheet with parchment paper or aluminum foil.
- Place sweet potatoes and chickpeas in a large bowl. Drizzle with olive oil and toss to coat. Add the smoked paprika, garlic, cumin, salt, and pepper. Toss until well coated.
- Arrange the sweet potatoes and chickpeas on the prepared baking sheet. Roast for 30 to 35 minutes, tossing once halfway through, until sweet potatoes are tender, and chickpeas are a little crispy. Remove from the oven. Taste and add more salt, if necessary.
- In a small jar or bowl, whisk together the tahini, water, maple syrup, and salt.
- Place the roasted sweet potatoes and chickpeas on a large platter. Drizzle with maple tahini and top with feta, pomegranate arils, parsley, and pistachios. Serve immediately.
Notes
Nutrition
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