Sweet Potato and Chickpea Salad with Feta and Herbs
Indulge in the vibrant flavors of our Sweet Potato and Chickpea Salad with Feta and Herbs—a delightful dish that is as nutritious as it is colorful! Perfect for busy weeknights or family gatherings, this salad features roasted sweet potatoes, spiced chickpeas, and a medley of fresh herbs, all tossed in a zesty lemon dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 large sweet potatoes, scrubbed and cubed
- 1/2 medium red onion, peeled and sliced
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 oz mixed greens
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- Dried cranberries for garnish (optional)
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Spread cubed sweet potatoes on one half of a baking sheet and chickpeas on the other.
- In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper. Drizzle half over sweet potatoes and chickpeas.
- Add sliced red onion next to chickpeas. Bake for about 30 minutes, stirring halfway through. Let cool for 20 minutes.
- In a large bowl, layer mixed greens followed by roasted vegetables and herbs. Drizzle with remaining dressing and toss gently.
- Garnish with dried cranberries if desired and serve immediately.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 355
- Sugar: 7g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg