Description
A vibrant and healthy Sweet Potato and Chickpea Salad with Feta and fresh herbs, featuring roasted sweet potatoes and chickpeas tossed with mixed greens and a zesty spiced dressing, perfect for a nutritious and flavorful meal.
Ingredients
Scale
Roasted Vegetables and Chickpeas
- 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
- Dried cranberries for garnish (optional)
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
Instructions
- Preheat and Arrange: Preheat the oven to 425°F (220°C). On a large baking sheet, arrange the cubed sweet potatoes on one half and the chickpeas on the other half, keeping them separate.
- Prepare the Dressing: In a bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, paprika, cinnamon, cayenne pepper, salt, and pepper to create a vibrant and flavorful dressing.
- Coat and Roast: Pour half of the dressing evenly over the sweet potatoes and chickpeas, ensuring they are well-coated but remain separate on the baking sheet. Move the chickpeas closer to the sweet potatoes, add the sliced red onion, and spread everything evenly.
- Bake and Cool: Bake in the preheated oven for 30 minutes, stirring halfway through, until the sweet potatoes are tender and golden. Remove from the oven and let the roasted sweet potatoes, chickpeas, and onions cool for 20 minutes.
- Assemble the Salad: In a large bowl, spread out the mixed greens. Add the cooled roasted sweet potatoes, chickpeas, and onions on top. Sprinkle the chopped parsley and cilantro evenly over the salad.
- Finish and Serve: Drizzle the remaining dressing over the assembled salad and toss gently to combine all flavors. Garnish with dried cranberries if desired. Serve immediately and enjoy!
Notes
- For added creaminess, crumble some feta cheese over the salad before serving.
- You can prepare the dressing in advance and store it refrigerated for up to 3 days.
- Roasting times may vary depending on your oven; check tenderness of sweet potatoes to ensure they are cooked through.
- Optional dried cranberries add a touch of sweetness and texture contrast.
- This salad can be served warm or at room temperature for flexibility.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
