Description
This vibrant Sweet Potato and Chickpea Salad with Feta and Herbs blends roasted sweet potatoes and chickpeas with fresh greens, aromatic herbs, and a flavorful spiced lemon dressing. Perfect as a nourishing, wholesome meal packed with textures and bold flavors, this salad is ideal for a healthy lunch or light dinner.
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 and Spices
- 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 rinsed, drained chickpeas on the other half to keep them separate for roasting.
- Prepare Dressing: In a bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, paprika, cinnamon, cayenne pepper, salt, and pepper until well combined. Pour half of this dressing over the sweet potatoes and chickpeas, coating them evenly but keeping them separated on the baking sheet.
- Roast Ingredients: Shift the chickpeas closer to the sweet potatoes on the baking sheet and add the sliced red onion. Spread everything evenly and roast in the preheated oven for 30 minutes, stirring halfway through to ensure even roasting. Roast until sweet potatoes are tender. Once done, allow the roasted components to cool for 20 minutes.
- Assemble Salad: In a large bowl, lay down the mixed greens as the base. Add the cooled roasted sweet potatoes, chickpeas, and onions on top. Sprinkle with chopped fresh parsley and cilantro for a burst of herbaceous flavor.
- Add Final Dressing: Drizzle the remaining half of the lemon and spice dressing over the assembled salad. Toss gently to combine all ingredients and coat them evenly.
- Garnish and Serve: Top the salad with dried cranberries if using, adding a subtle sweetness and texture contrast. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- You can substitute fresh herbs with dried if fresh is unavailable, but reduce quantity by half.
- Add crumbled feta cheese for a creamy contrast and additional protein.
- If you prefer a nuttier flavor, toast the chickpeas briefly before roasting.
- The salad can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days; toss before serving.
- Adjust cayenne pepper to control the level of spice according to taste.
