Description
A vibrant and nutritious Sweet Potato and Chickpea Salad with Feta and Herbs, combining roasted sweet potatoes and chickpeas with fresh parsley, mint, and a zesty lemon-Dijon dressing. Perfect for a wholesome Mediterranean-inspired meal, served warm or at room temperature.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes, peeled and cut into 1 inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/4 cup thinly sliced red onion
Dressing
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat the oven to 400°F. Toss the sweet potato cubes with 1 tablespoon of olive oil, smoked paprika, ground cumin, salt, and black pepper. Arrange them evenly on a baking sheet.
- Roast Sweet Potatoes: Roast the sweet potatoes in the oven for 25 to 30 minutes until they are tender and lightly browned, stirring halfway through to ensure even cooking.
- Prepare Chickpeas: While the sweet potatoes roast, toss the chickpeas with the remaining 1 tablespoon of olive oil and a pinch of salt.
- Add Chickpeas to Roast: During the last 10 minutes of roasting, add the seasoned chickpeas to the baking sheet with the sweet potatoes to warm them through and allow them to crisp slightly.
- Make the Dressing: In a small bowl, whisk together lemon juice, Dijon mustard, honey, minced garlic, olive oil, salt, and pepper until well combined.
- Combine Salad Ingredients: In a large bowl, mix the roasted sweet potatoes, warmed chickpeas, thinly sliced red onion, chopped parsley, and chopped mint.
- Toss with Dressing: Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
- Add Feta and Serve: Fold in the crumbled feta cheese just before serving. Adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.
Notes
- For a vegan version, omit the feta or use a plant-based alternative.
- This salad stores well and the flavors deepen after a few hours in the refrigerator.
- Add arugula or spinach for extra greens and freshness.
