Name: Sweet Potato and Chickpea Salad with Feta and Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 2 large sweet potatoes, scrubbed and cubed; ½ medium red onion, peeled and sliced; 1 can (15 oz) chickpeas, rinsed and drained; 3 oz (85 g) mixed greens; ¼ cup fresh parsley, chopped; ¼ cup fresh cilantro, chopped; ½ cup olive oil; ¼ cup lemon juice; 2 tbsp garlic, minced; 1 tsp ground cumin; 1 tsp paprika; ¼ tsp cinnamon; ¼ tsp cayenne pepper; Salt and pepper, to taste; Dried cranberries for garnish; 3 oz (85 g) crumbled feta cheese

Jump to Recipe

If you are searching for a vibrant, nourishing dish that hits all the right notes—earthy, tangy, sweet, and savory—look no further than this Sweet Potato and Chickpea Salad with Feta and Herbs Recipe. This salad brings together tender roasted sweet potatoes, protein-packed chickpeas, fresh herbs, and creamy feta into one colorful, satisfying bowl. Each bite bursts with texture and flavor, making it a perfect lunch, light dinner, or impressive addition to any gathering. Trust me, once you try this salad, you’ll want to keep it in regular rotation.

Sweet Potato and Chickpea Salad with Feta and Herbs Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to make this Sweet Potato and Chickpea Salad with Feta and Herbs Recipe is a joy because the ingredients are both simple and full of character. Each item plays a special role, whether adding creaminess, freshness, or a pop of spice, making the final dish a well-balanced celebration of flavor and texture.

Sweet potatoes: These are the star—cubed and roasted, they add natural sweetness and a tender bite.
Red onion: Thinly sliced and roasted to mellow its sharpness, bringing subtle sweetness.
Chickpeas: Rinsed and roasted for crispy edges and hearty protein.
Mixed greens: A fresh, leafy base that brightens every mouthful.
Fresh parsley and cilantro: These herbs add a fragrant, zesty lift.
Dried cranberries (optional): For a chewy sweetness that beautifully contrasts the warm spices.
Olive oil: The perfect carrier of flavor and helps achieve that gorgeous roast on veggies.
Lemon juice: Adds acidity and brightness to balance sweetness.
Garlic: Minced for a punch of savory depth.
Ground cumin, paprika, cinnamon, cayenne pepper: This spice mix creates warmth, smokiness, and just a hint of heat.
Salt and pepper: Essential seasonings to bring everything together.

How to Make Sweet Potato and Chickpea Salad with Feta and Herbs Recipe

Step 1: Roast the Vegetables

Preheat your oven to 425°F (220°C). Start by placing the cubed sweet potatoes on one half of a large baking sheet and the chickpeas on the other. Whisk together half of the olive oil dressing made from olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne pepper, salt, and pepper. Pour this over the sweet potatoes and chickpeas, tossing gently so each piece is nicely coated, but keep the two separated on the sheet to roast evenly.

Step 2: Add Onion and Bake

Now slide the chickpeas closer to the sweet potatoes and add the sliced red onion to the empty space on the baking sheet. Give everything a little spread to ensure even roasting. Pop it in the oven for about 30 minutes, stirring halfway through, until the sweet potatoes are soft and lightly caramelized. Once done, set the tray aside and allow the roasted veggies to cool for about 20 minutes; this cooling step helps meld the flavors perfectly before assembling the salad.

Step 3: Assemble the Salad

Grab a large bowl and start by laying down a bed of fresh mixed greens. Add the roasted sweet potatoes, chickpeas, and caramelized onions on top. Sprinkle with the chopped parsley and cilantro for a burst of herbal freshness. Drizzle the remaining olive oil dressing over everything and gently toss to marry all these gorgeous ingredients without bruising the greens.

Step 4: Garnish and Serve

Finish off by sprinkling dried cranberries on top if you like a touch of sweet chewiness, which contrasts so wonderfully with the warm spices and creamy feta. This salad is ready to serve immediately, bringing a beautiful balance of colors, textures, and tastes to your table.

How to Serve Sweet Potato and Chickpea Salad with Feta and Herbs Recipe

Garnishes

Enhance this salad by sprinkling crumbled feta cheese, which adds a lovely salty creaminess to each bite. A few extra herbs like freshly chopped mint or basil can also elevate the aroma and make every forkful even more inviting. Toasted nuts or seeds, such as pumpkin seeds or pine nuts, provide a delightful crunch and a nutty undertone that pairs beautifully.

Side Dishes

This salad shines wonderfully next to warm grilled chicken or fish for a wholesome meal, but it also pairs nicely with soft pita bread or crusty artisan loaves to scoop up every last bit. For a vegetarian spread, offer some hummus or a dollop of tzatziki to complement the Middle Eastern-inspired spices.

Creative Ways to Present

To impress guests, serve this Sweet Potato and Chickpea Salad with Feta and Herbs Recipe in individual mason jars or clear bowls so the layers of greens, roasted veggies, and colorful cranberries show through. For a picnic or potluck, consider packing the salad and dressing separately until ready to eat to keep everything fresh and crisp.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to three days. The salad flavors meld even more beautifully overnight, but the mixed greens may wilt slightly, so you might want to add a handful of fresh greens before serving again.

Freezing

Because of the fresh greens and dressing, freezing this salad is not recommended. The texture of both the roasted vegetables and herbs changes upon freezing and thawing, which could make the salad less enjoyable.

Reheating

If you want to enjoy this salad warm, gently reheat just the roasted sweet potatoes, chickpeas, and onions in a skillet or oven before combining them with fresh greens, herbs, and dressing. Avoid reheating the entire salad together to keep the greens crisp and fresh.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes provide the best texture and flavor when roasted in this recipe. Canned sweet potatoes tend to be softer and less vibrant, so it’s best to stick with fresh for a satisfying bite.

Is this salad suitable for a vegan diet?

You can easily make this salad vegan by skipping the feta cheese or substituting it with a plant-based alternative. The rest of the ingredients are naturally vegan-friendly and delicious.

What can I substitute if I don’t have cilantro?

If cilantro isn’t your favorite or available, try fresh flat-leaf parsley alone or mix in some fresh mint leaves to maintain that bright herbal note.

Can I prepare this salad in advance for a party?

Yes, you can roast the sweet potatoes, chickpeas, and onions a day ahead and store them separately. Combine with fresh greens, herbs, and dressing just before serving for the freshest taste and texture.

How spicy is this salad?

The cayenne pepper adds just a gentle kick that complements the warm spices without overwhelming the dish. If you prefer it milder, simply reduce or omit the cayenne.

Final Thoughts

This Sweet Potato and Chickpea Salad with Feta and Herbs Recipe is truly a gem in any kitchen, delivering a delicious balance of flavors and textures that everyone will love. Whether you’re new to cooking with sweet potatoes or a seasoned vegetable lover, this salad invites you to savor wholesome ingredients in a beautifully simple way. I can’t wait for you to try it and make it a favorite on your table.

Sweet Potato and Chickpea Salad with Feta and Herbs Recipe

★★★★★

5 from 25 reviews

Author: Hugo
Total Time: 65 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and nutritious Sweet Potato and Chickpea Salad with Feta and fresh herbs, combining roasted sweet potatoes and chickpeas with a flavorful spiced lemon-garlic dressing. This salad is perfect as a wholesome lunch or a light dinner, featuring a balance of sweet, tangy, and savory flavors enhanced by fresh parsley, cilantro, and optional dried cranberries.

Instructions

Roast the Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, place the cubed sweet potatoes on one half and chickpeas on the other half. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, paprika, cinnamon, cayenne pepper, salt, and pepper until well combined. Pour half of this dressing evenly over the sweet potatoes and chickpeas, ensuring they are coated but kept separate.
Add Onion and Bake: Slide the chickpeas closer to the sweet potatoes on the baking sheet, then add the sliced red onion, spreading everything out evenly. Bake for 30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly caramelized. Remove from oven and allow the roasted vegetables to cool for 20 minutes.
Assemble the Salad: In a large salad bowl, lay down the mixed greens as the base. Top with the cooled roasted sweet potatoes, chickpeas, and red onions. Sprinkle the chopped parsley and cilantro evenly over the salad. Drizzle the remaining dressing over the top and gently toss to combine all the flavors.
Garnish and Serve: Add an optional garnish of dried cranberries and sprinkle the crumbled feta cheese over the salad. Serve immediately for a fresh, warm, and flavorful meal.

Notes

You can substitute chickpeas with other beans such as black beans or cannellini beans if preferred.
For extra protein, add grilled chicken or tofu when assembling the salad.
Adjust the cayenne pepper amount to control the level of heat.
This salad works well served warm or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To make this salad vegan, omit the feta cheese or replace it with a vegan cheese alternative.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting and Tossing
Cuisine: Mediterranean