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.
Ingredients
Scale
Roasted Vegetables
- 2 large sweet potatoes, scrubbed and cubed
- ½ medium red onion, peeled and sliced
- 1 can (15 oz) chickpeas, rinsed and drained
Greens and Herbs
- 3 oz (85 g) mixed greens
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
Dressing
- 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
Garnish (Optional)
- Dried cranberries for garnish
- 3 oz (85 g) crumbled feta cheese
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
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: sweet potato salad, chickpea salad, roasted vegetables salad, Mediterranean salad, vegetarian salad, healthy salad, feta salad
