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Sweet Potato and Chickpea Salad with Feta and Herbs

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If you’re in search of a vibrant and nutritious dish, look no further than this Sweet Potato and Chickpea Salad with Feta and Herbs. This colorful salad is a delightful blend of roasted sweet potatoes, spiced chickpeas, and fresh herbs, making it an ideal choice for a light lunch or a hearty side at dinner gatherings. Not only is it packed with fiber and essential nutrients, but it’s also incredibly versatile—perfect for meal prep or serving at family events. With its quick preparation time and customizable ingredients, this salad will quickly become a staple in your kitchen.

Ingredients

Scale
  • 2 large sweet potatoes, cubed
  • 1/2 medium red onion, 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 (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

  1. Preheat the oven to 425°F (220°C). Arrange cubed sweet potatoes on one half of a baking sheet and chickpeas on the other.
  2. In a bowl, mix olive oil, lemon juice, minced garlic, cumin, paprika, cinnamon, cayenne pepper, salt, and pepper. Pour half over each group of vegetables.
  3. Bake for about 30 minutes until sweet potatoes are tender. Stir halfway through roasting.
  4. After cooling for about 20 minutes, layer mixed greens in a large bowl. Add roasted vegetables on top and sprinkle with parsley and cilantro.
  5. Drizzle with any remaining dressing before tossing gently. Garnish with dried cranberries if desired.

Nutrition

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