A hearty and flavorful salad featuring roasted sweet potatoes, spiced chickpeas, fresh herbs, and a zesty dressing. Perfect as a nutritious meal or a vibrant side dish!

Why You’ll Love This Recipe

This Sweet Potato and Chickpea Salad with Feta and Herbs is a delightful combination of flavors and textures. The roasted sweet potatoes add a natural sweetness and a tender bite, while the spiced chickpeas offer a crunchy contrast. Fresh herbs like parsley and cilantro elevate the dish, and the tangy lemon dressing ties everything together. With an optional sprinkle of dried cranberries, you get a touch of sweetness to balance the savory elements, making this salad both satisfying and vibrant. It’s perfect for a light meal, a hearty side, or a meal prep option for the week.

Ingredients

For the Salad:

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
Dried cranberries for garnish (optional)

For the Dressing:

½ cup olive oil
¼ cup lemon juice
2 tablespoon garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
Salt and pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Vegetables: Preheat the oven to 425°F (220°C). On a large baking sheet, arrange the cubed sweet potatoes on one half and chickpeas on the other. In a bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper. Pour half the dressing over the sweet potatoes and chickpeas, ensuring they are well-coated but remain separate.
Add Onion and Bake: Move the chickpeas closer to the sweet potatoes on the baking sheet and add the sliced onion. Spread everything evenly and bake for 30 minutes, stirring halfway through, until the sweet potatoes are tender. Let the roasted components cool for 20 minutes.
Assemble the Salad: In a large bowl, layer the mixed greens. Add the roasted sweet potatoes, chickpeas, and onions. Sprinkle with chopped parsley and cilantro. Drizzle the remaining dressing over the salad and toss gently to combine.
Garnish and Serve: If desired, top the salad with dried cranberries for a touch of sweetness. Serve immediately and enjoy this wholesome, vibrant dish.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories per serving: 365 kcal

Variations

Add Feta or Goat Cheese: Crumbled feta or goat cheese would add a creamy, tangy element to the salad.
Add Protein: For extra protein, add grilled chicken, tofu, or a boiled egg.
Spicy Kick: If you like more heat, add a bit more cayenne pepper or fresh chili to the dressing.
Nuts or Seeds: Toasted pumpkin seeds, sunflower seeds, or walnuts can provide an added crunch.

Storage/Reheating

Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to store the dressing separately to keep the salad fresh.
Reheating: You can reheat the roasted sweet potatoes and chickpeas in the oven or microwave before adding them to the salad. However, the mixed greens should be added fresh to maintain their crispness.

FAQs

How do I make this salad vegan?

To make this salad vegan, simply omit the feta or substitute it with a plant-based cheese alternative.

Can I make this salad ahead of time?

Yes, you can roast the sweet potatoes and chickpeas in advance and store them in the fridge. Assemble the salad when you're ready to serve.

Can I use canned sweet potatoes for this recipe?

Fresh sweet potatoes are recommended for the best texture and flavor. Canned sweet potatoes may become too soft and mushy when roasted.

Can I use a different green for the salad?

Yes, you can substitute mixed greens with arugula, spinach, or kale for a slightly different taste and texture.

Can I add other vegetables to this salad?

Feel free to add roasted vegetables such as bell peppers, zucchini, or carrots to make the salad even more colorful and nutrient-packed.

Is this salad gluten-free?

Yes, this Sweet Potato and Chickpea Salad is naturally gluten-free.

How do I make the dressing spicier?

To increase the spice level, add more cayenne pepper or a pinch of chili flakes.

How can I make the salad more filling?

To make this salad more filling, consider adding quinoa, couscous, or bulgur for a heartier base.

Can I use dried chickpeas instead of canned?

Yes, you can cook dried chickpeas, but be sure to allow extra time for them to cook before roasting.

What’s the best way to store leftovers?

Store the leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid wilting the greens.

Conclusion

This Sweet Potato and Chickpea Salad with Feta and Herbs is an easy and nutritious dish that brings together vibrant flavors and textures. Whether you serve it as a main or a side, this salad is a perfect choice for a wholesome meal that’s both satisfying and packed with nutrients. The combination of roasted vegetables, fresh herbs, and a zesty dressing will leave you craving more!

Sweet Potato and Chickpea Salad with Feta and Herbs

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Author: Emmily
Total Time: 1 hour 10 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Sweet Potato and Chickpea Salad with Feta and Herbs is a nutritious and vibrant dish combining roasted sweet potatoes, spiced chickpeas, fresh herbs, and a zesty lemon dressing. Perfect as a meal or side, it’s a healthy and delicious option for any occasion. Add feta for creaminess or dried cranberries for a sweet contrast.

Instructions

Instructions:

Roast the Vegetables: Preheat the oven to 425°F (220°C). On a large baking sheet, arrange the cubed sweet potatoes on one half and chickpeas on the other. In a bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper. Pour half the dressing over the sweet potatoes and chickpeas, ensuring they are well-coated but remain separate.
Add Onion and Bake: Move the chickpeas closer to the sweet potatoes on the baking sheet and add the sliced onion. Spread everything evenly and bake for 30 minutes, stirring halfway through, until the sweet potatoes are tender. Let the roasted components cool for 20 minutes.
Assemble the Salad: In a large bowl, layer the mixed greens. Add the roasted sweet potatoes, chickpeas, and onions. Sprinkle with chopped parsley and cilantro. Drizzle the remaining dressing over the salad and toss gently to combine.
Garnish and Serve: Top the salad with dried cranberries (optional). Serve immediately and enjoy!