Sweet Potato and Chickpea Salad with Feta and Herbs
A vibrant and hearty salad combining roasted sweet potatoes, chickpeas, and feta cheese with fresh herbs and a zesty dressing.
Ingredients
Vegetables and Greens
- 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)
Dressing
- 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
Preparation
- 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.
Cooking
- 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.
Assembly
- 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.
Serving
- Top the salad with dried cranberries (optional).
- Serve immediately and enjoy!
Notes
For a Mediterranean twist, consider adding olives, cherry tomatoes, or a sprinkle of feta cheese. You can also swap the chickpeas for black beans or quinoa for varied textures and flavors. Store beans for the best taste.