Roasted Sweet Potato and Chickpea Salad
The combination of sweet and salty flavors in this roasted sweet potato and chickpea salad makes it absolutely delicious and ensures it’s full of flavor, fiber, and plant-based protein.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Salad -
Method: Roasted
Category:
Method:Ingredients
Roasted Sweet Potatoes:
- 2 sweet potatoes, diced (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
Salad:
- 1 can (14 ounces) chickpeas, drained and rinsed
- 4 cups arugula
- 1/4 cup feta cheese, crumbled
Tahini Dressing:
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 2 tablespoons water, plus more as needed
- 1 pinch salt
- Pepper, as needed
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Add the diced sweet potatoes to the baking sheet, drizzle with olive oil, sprinkle with paprika and salt, and toss until well combined and the potatoes are coated in spices and oil.
- Transfer the baking sheet to the oven and cook for 20-22 minutes until the sweet potatoes are tender, can easily be pierced with a fork, and lightly browned on the sides. Once cooked, remove the baking sheet from the oven and allow the potatoes to cool completely.
- In a small food processed or blender, add the tahini, lemon juice, olive oil, maple syrup, garlic clove, water, and salt, and blend until well combined, then taste and adjust seasoning as needed. If the dressing is too thick, add a splash of water, no more than a tablespoon at a time, until the desired consistency is reached. (If you don’t have a small food processed or blender, finely mince or grate the garlic, then add all of the dressing ingredients to a small bowl and whisk until well combined.)
- Once the roasted sweet potatoes have cooled completely, add them to a large bowl with the chickpeas and arugula, covered with tahini dressing, and toss to combine. Top with feta cheese, toss again until well incorporated, then taste and adjust seasoning as needed.
- The salad can be served immediately or transferred to an airtight container in the fridge for up to 3 days.
Notes
To Use Frozen Sweet Potatoes: Use 4 cups of diced frozen sweet potatoes, prepare them on the baking sheet as per step #2, then transfer them to a 400°F oven to bake for 25-30 minutes until tender and the edges are lightly charred.
To Use Dried Chickpeas: Add 3/4 cups of dry chickpeas to a large bowl, cover with room temperature water, and soak overnight or for at least 8 hours. Once soaked, bring a large pot of salted water to a boil, add the soaked chickpeas, and cook them for 40 minutes to 1 hour until tender. Once cooked, strain and rinse the chickpeas and add them to the soup as per step #5.
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 340 calories
- Sugar: 8 grams
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 9 grams
- Protein: 10 grams
Find it online: https://kaynutrition.com/sweet-potato-and-chickpea-salad/
