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Roasted Chickpea & Sweet Potato Pitas

Roasted Harissa Sweet Potato & Chickpea Pitas

  • Author: Tracey Gene
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 pitas 1x
  • Diet: Vegan


These Roasted Harissa Sweet Potato & Chickpea Pitas are super flavorful, simple to make and perfect for when you’re on-the-go!


  • 2 tbsp olive oil
  • 12 sweet potatoes (cubed/sliced)
  • 1,15 oz can chickpeas (drained and rinsed)
  • 2 tsp harissa powder
  • pinch of salt and pepper
  • 1 cucumber (diced)
  • 1/4 cup dill (chopped)
  • 1 tsp white vinegar
  • 1 tbsp lemon juice
  • pinch of salt and pepper (plus more to taste)

To Serve:

  • Harissa Cashew Sauce
  • Cherry Tomatoes
  • Sprouts
  • Pita Bread (or wraps)


  1. Preheat oven to 400°F. Add sweet potatoes and chickpeas to a baking sheet and drizzle with olive oil. Add the spices: harissa powder and a pinch of salt and pepper. Massage the oil and spices with the sweet potatoes and chickpeas and cover with a foil.  Bake for 25 minutes, remove foil and bake 10 minutes longer, or until sweet potatoes are tender.
  2. Add cucumber, dill, vinegar, lemon juice, and salt and pepper to a bowl and toss together to combine. 
  3. Remove the roasted harissa sweet potatoes and chickpeas from the oven and toss with the seasoned cucumbers.
  4. Take a spoonful of the mixture and add to a pita or wrap. Add desired toppings: such as sprouts, harissa cashew sauce, and cherry tomatoes.
  5. Store leftovers in the refrigerator for up to 4 days. 
  • Category: Entree
  • Method: Baking
  • Cuisine: American-Inspired

Keywords: roasted harissa sweet potatoes and chickpeas, pitas, on-the-go recipes, harissa, vegan