This bright and colorful Sweet Potato Chickpea Salad is packed with hearty sweet potatoes and protein-rich chickpeas. It’s a fantastic mix of flavors and textures!
You’ll love how filling and healthy this salad is—perfect for lunch or as a side at dinner. Plus, it looks so good, you might just impress your friends! 😉
I enjoy adding a squeeze of lemon for a zesty kick. It’s easy to make and tastes even better the next day. Trust me, leftovers will be a treat!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! Buy firm, unblemished ones. If you prefer a different flavor, consider butternut squash or even regular potatoes.
Chickpeas: Canned chickpeas are convenient, but you can cook dried chickpeas if you have time. Just soak them overnight and then boil until tender.
Spinach: Fresh spinach adds nice color. For a different twist, try using kale or arugula, which gives a peppery taste.
Feta Cheese: The tang of feta is lovely, but you can swap it for goat cheese or omit it for a dairy-free salad. Nutritional yeast is a great dairy-free flavor option!
Red Onion: If raw onion is too strong for you, use green onions or even roasted onion for a sweeter taste.
Olive Oil: Extra virgin olive oil is best for flavor, but any cooking oil like avocado oil can work here as a substitute.
How Do You Roast Sweet Potatoes Perfectly?
The key to roasting sweet potatoes is achieving that lovely caramelization. Here’s how to get it just right:
- Cut the sweet potatoes into even cubes for consistent cooking.
- Don’t skip coating with oil and spices; this adds great flavor.
- Spread them out in a single layer on the baking sheet—crowded pieces will steam instead of roast!
- Turn them halfway for even cooking and browning.
- Look for tenderness when pierced with a fork and a slight golden color for the best results.
By following these tips, you’ll have delicious sweet potatoes that add richness to your salad!
How to Make Sweet Potato Chickpea Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach leaves (or mixed greens)
- 1/2 medium red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- Fresh dill, chopped (about 2 tablespoons)
For Roasting:
- 2 tablespoons olive oil, plus extra for roasting
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a bit of heat
For Dressing:
- Juice of 1 lemon
How Much Time Will You Need?
This delicious salad takes about 10 minutes of prep time and around 30-40 minutes to roast the ingredients. In total, you’re looking at about 50 minutes to whip up this healthy dish!
Step-by-Step Instructions:
1. Prepare the Oven:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to keep things from sticking.
2. Toss the Sweet Potatoes:
In a bowl, take your diced sweet potatoes and drizzle them with 1 tablespoon of olive oil. Sprinkle in the ground cumin, smoked paprika, garlic powder, salt, and pepper. Use a spoon or your hands to toss everything together until the sweet potatoes are nicely coated.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes out on the prepared baking sheet in a single layer. Pop them in the preheated oven and roast for 25-30 minutes. Don’t forget to turn them halfway through, so they roast evenly and get that lovely caramelization!
4. Prepare the Chickpeas:
While the sweet potatoes are roasting, grab another bowl and lightly toss the rinsed chickpeas with 1 tablespoon of olive oil, a pinch of salt, pepper, and optional red pepper flakes if you like a bit of spice.
5. Roast the Chickpeas:
With about 10 minutes left on the sweet potatoes, spread the chickpeas on another small baking sheet or add them to the roasting tray if there’s space. Roast them for about 10 minutes, or until they turn slightly golden and crispy.
6. Assemble the Salad:
In a large salad bowl, combine the fresh spinach, sliced red onion, roasted sweet potatoes, and crispy chickpeas. Add the crumbled feta cheese and sprinkle with fresh dill for that extra flavor!
7. Dress the Salad:
Squeeze the juice of a lemon over the salad, and toss everything gently to combine. This will add a bright, zesty flavor that ties everything together.
8. Final Touches:
Taste your salad and adjust the seasoning with more salt, pepper, or lemon juice if needed. You can serve it immediately or let it chill in the refrigerator for about 30 minutes to let those flavors meld together.
9. Enjoy:
Dig in and enjoy your vibrant and healthy Sweet Potato Chickpea Salad! Perfect for lunch, dinner, or even as a potluck dish!
Can I Use Different Greens in This Salad?
Absolutely! While fresh spinach is delicious, you can substitute it with other greens like kale, arugula, or romaine. Just make sure to adjust the dressing as needed to suit the greens’ flavor.
How Can I Make This Salad in Advance?
You can roast the sweet potatoes and chickpeas ahead of time and store them separately in the refrigerator for up to three days. Combine them with the greens, feta, and dressing just before serving to keep everything fresh!
What Can I Substitute for Feta Cheese?
If you’re looking for a dairy-free option, you can omit the feta entirely or use nutritional yeast for a cheesy flavor. Crumbled goat cheese or even a dairy-free feta alternative would work well too!
How Long Will Leftovers Last?
Your Sweet Potato Chickpea Salad will stay fresh in an airtight container in the fridge for up to 3 days. However, the greens might wilt, so it’s best to add them just before eating if you plan on storing leftovers.
