Sweet Potato and Chickpea Salad
If you're looking for a dish that combines vibrant flavors, hearty ingredients, and wholesome nutrition, this Sweet Potato and Chickpea Salad is the perfect choice. Whether you need a quick lunch, a light dinner, or a versatile side dish, this salad has you covered. Packed with roasted sweet potatoes, protein-rich chickpeas, and fresh vegetables, it's both satisfying and delicious.
Ingredients
For the salad:
- 2-3 medium sweet potatoes peeled and diced in cubes
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tbsp olive oil
- ½ tsp salt
- 2 cups fresh spinach or arugula
- ⅓ cup toasted pine nuts or sunflower seeds
- ½ cup pomegranate seeds
- 1 small chili thinly sliced
- ⅓ cup vegan feta cheese
- ⅓ cup chopped fresh parsley
For the dressing:
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp sumac
- salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and chickpeas with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- While the sweet potatoes are roasting, make the dressing. In a small bowl, whisk together olive oil, balsamic vinegar, sumac, salt, and pepper. Taste and adjust seasoning as needed.
- In a large bowl, combine the roasted sweet potatoes, chickpeas, chili pepper, spinach or arugula, toasted pine nuts, pomegranate seeds, parsley and crumbled feta. Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately or store in the fridge for up to two days. For the best flavor, add the dressing just before serving.