⏱ 35 min total

Roasted Broccoli Sweet Potato Chickpea Salad

Name: Roasted Broccoli Sweet Potato Chickpea Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: ½ sweetpotato, 5" long Sweet potato; 1 cup chopped Broccoli; 1 ½ tbsp Olive oil; ½ dash Salt; ½ dash Black pepper; 1 tsp Dill weed; ½ medium Red bell pepper; 1 cup Chickpeas; ½ tsp, ground Cumin seed; ½ tsp Garlic powder; ¼ tsp Paprika; ⅛ tsp Ground ginger; ⅛ tsp Cilantro; ½ tsp unpacked Brown sugar; ½ pinch Cayenne pepper; ³⁄₁₆ cup Hummus; 1 ½ cloves, minced Garlic; 1 tbsp Lemon juice

Per 1 serving · 543 g · 18 ingredients

Calories

596

30%
of a 2,000 cal day

Protein
20g
13% of calories
Carbs
68g
44% of calories
Fat
30g
43% of calories

Portion

✓ Cholesterol free

At a glance

One serving of Roasted Broccoli Sweet Potato Chickpea Salad (543 g) has 596 calories, with 20 g of protein, 68 g of carbohydrates and 30 g of fat. Most of its energy comes from carbs (44% of calories). It is high in protein (41% DV), dietary fiber (70% DV) and Vitamin A (67% DV). Keep an eye on sodium and saturated fat, which provide 42% and 20% of the daily value.

Per 100 g

110cal

low energy density

Protein per 100 cal

3.4g

Net carbs

48g

carbs minus fiber

Fiber

20g

8.8 g sugar

High in

20%+ of the daily value

Protein41%
Dietary fiber70%
Vitamin A67%
Vitamin C186%
Vitamin E33%
Vitamin K92%

Good source of

10–19% of the daily value

Niacin15%
Selenium18%

Watch

20%+ of the daily value

Sodium42%
Saturated fat20%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 10 minCook 25 min

1
Preheat the oven to 375°F and line two baking sheets with parchment paper.
2
In a mixing bowl, combine the chickpeas with one-third of the olive oil, cumin, garlic powder, paprika, ginger, coriander, brown sugar, and a pinch of salt. Toss to coat evenly.
3
Place the sweet potatoes and chickpeas on one baking sheet, and the broccoli on the other. Drizzle with the remaining olive oil, sprinkle with salt, pepper, and half of the dill. Toss to combine and arrange in a single layer.
4
Bake for 20-25 minutes until the broccoli is golden brown, sweet potatoes are tender, and chickpeas are slightly crunchy.
5
While baking, prepare the dressing by whisking together hummus, minced garlic, remaining dill, and lemon juice in a small bowl. Add water to thin until pourable.
6
Serve by dividing the vegetables and chickpeas between plates and drizzling with dressing.

Vitamins & minerals

Amounts for 1 serving (543 g). Bars show % of the daily value.

Vitamins

Nutrient	Amount	% Daily Value
Vitamin A	606 μg	67%
Vitamin C	167 mg	186%
Vitamin D	0 μg	0%
Vitamin E	5 mg	33%
Vitamin K	111 μg	92%
Thiamine	0.3 mg	23%
Riboflavin (B2)	0.3 mg	21%
Niacin	2 mg	15%
Vitamin B6	2 mg	138%
Folate (B9)	191 μg	48%
Vitamin B12	0 μg	0%
Pantothenic acid	2 mg	40%
Choline	110 mg	20%

Minerals

Nutrient	Amount	% Daily Value
Calcium	213 mg	21%
Iron	7 mg	90%
Potassium	1,208 mg	26%
Magnesium	152 mg	36%
Phosphorus	401 mg	57%
Zinc	3 mg	31%
Copper	1 mg	84%
Manganese	3 mg	127%
Selenium	10 μg	18%

Full breakdown · 43 more nutrients

Nutrient	Amount	% Daily Value
Alanine	1 g	—
Alpha Linolenic Acid (ALA)	0 g	—
Alpha carotene	42 μg	—
Arginine	1 g	—
Aspartic acid	2 g	—
Beta carotene	7,038 μg	—
Caffeine	0 mg	—
Cystine	0.2 g	—
Docosahexaenoic Acid (DHA)	0 g	—
Docosapentaenoic Acid (DPA)	0 g	—
Eicosapentaenoic Acid (EPA)	0 g	—
Fluoride	0 μg	—
Fructose	3 g	—
Galactose	0 g	—
Glucose	2 g	—
Glutamic acid	3 g	—
Glycine	1 g	—
Histidine	0.4 g	—
Hydroxyproline	0 g	—
Isoleucine	1 g	—
Lactose	0.2 g	—
Leucine	1 g	—
Lycopene	0 μg	—
Lysine	1 g	—
Maltose	0.2 g	—
Methionine	0.2 g	—
Monounsaturated fats	18 g	—
Phenylalanine	1 g	—
Polyunsaturated fats	6 g	—
Proline	1 g	—
Retinol	0 μg	—
Serine	1 g	—
Starch	8 g	—
Sucrose	3 g	—
Theobromine	0 mg	—
Threonine	1 g	—
Total omega 3	0 g	—
Total omega 6	0 g	—
Tryptophan	0.2 g	—
Tyrosine	0.3 g	—
Valine	1 g	—
Vitamin D2	0 μg	—
Vitamin D3	0 μg	—

Burning 596 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

113min
Walking (3.5 mph)
72min
Cycling (moderate)
50min
Running (6 mph)
84min
Swimming laps

Common questions

How many calories are in Roasted Broccoli Sweet Potato Chickpea Salad?

One serving of Roasted Broccoli Sweet Potato Chickpea Salad (1 serving) has 596 calories, which works out to 110 calories per 100 g. That is about 30% of a 2,000-calorie day.

Is Roasted Broccoli Sweet Potato Chickpea Salad high in protein?

It provides a solid 20 g of protein per serving (41% of the 50 g daily value), but protein supplies only 13% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Is Roasted Broccoli Sweet Potato Chickpea Salad keto-friendly?

It is hard to fit into a strict keto diet. One serving has 48 g of net carbs and 44% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Roasted Broccoli Sweet Potato Chickpea Salad?

976 mg per serving, which is high (20% or more of the 2,300 mg daily value).

How much sugar is in Roasted Broccoli Sweet Potato Chickpea Salad?

8.8 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

Nutrition Facts

Serving size1 serving (543 g)

Calories596

% Daily Value*

Total fat 30g	38%
Saturated fat 3.9g	20%
Trans fat 0g
Cholesterol 0mg	0%
Sodium 976mg	42%
Total carbohydrate 68g	25%
Dietary fiber 20g	70%
Total sugars 8.8g
Protein 20g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How we calculate this

% Daily Values use FDA reference amounts for a 2,000-calorie diet. The calorie split uses 4 kcal/g for protein and carbs and 9 kcal/g for fat. Claims such as “low sodium” follow FDA thresholds for the serving shown.

Our methodology

Updated October 13, 2026 · Not medical advice

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