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Roasted Sweet Potato Salad With Crispy Chickpeas
This Mediterranean sweet potato salad is a hearty salad that's easy to make and perfect for serving on any occasion. With roasted sweet potato and chickpeas, hearty grains, and loads of flavor, it's a crowd favorite!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 457 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
Sweet Potato Salad
- 2 to 3 medium sweet potatoes or 3 cups diced
- 1 15-oz can chickpeas drained and patted dry, 425 g can
- 2 Tbsp olive oil 30 mL
- 1 tsp each garlic powder, onion powder, smoked paprika
- ¼ tsp salt
Fillings
- 1 cup uncooked grain like quinoa, farro, brown rice, or bulgur
- 1 cup crumbled Feta cheese cubed or crumbled, can sub goat cheese, 75 g
- ½ cup cranberries can sub raisins, 75 g
- ½ cup diced red onion 75 g
- 2 Tbsp fresh torn mint
- 4 cups arugula 50 g
Tahini Dressing
- ¼ cup Tahini
- 2 Tbsp lemon juice
- 1 cloves garlic
- 1 tsp Dijon mustard
- ¼ tsp salt
- 2 to 4 Tbsp cold water
Instructions
- Prep: Preheat oven to 425°F (218°C). Dice 2 to 3 medium sweet potatoes. Add them to a bowl along with 1 15-oz can chickpeas (drained), 2 Tbsp olive oil, 1 tsp each garlic powder, onion powder, smoked paprika, and ¼ tsp salt, tossing to evenly coat.
- Roast: Spread onto a parchment-lined baking sheet. Bake for 30 minutes, stirring once during cooking, until sweet potato is fork-tender.
- Grain: Cook your desired grain according to package instructions until tender.
- Dressing: Stir together all dressing ingredients (¼ cup tahini, 2 Tbsp lemon juice, 1 cloves garlic (minced), 1 tsp Dijon mustard, ¼ tsp salt, and 2 to 4 Tbsp cold water. Add more water as needed to reach a thick sauce consistency.
- Assemble: In a large bowl, toss together roasted sweet potatoes and chickpeas, cooked grain, 1 cup crumbled feta cheese, ½ cup cranberries, ½ cup diced red onion, and 2 Tbsp fresh torn mint. Serve fillings over a bed of 4 cups arugula and drizzled with tahini dressing. Happy eating!
Cup of Yum
Notes
- Meal Prep: Store the roasted sweet potato and chickpea mixture, cooked grains, and other fillings together in an airtight container in the refrigerator for up to 3 days. Keep the dressing and greens separate, then assemble and drizzle with dressing just before serving.
- Storage: Doesn't store well once tossed with the greens and dressing. Enjoy within 1 day once mixed.
Nutrition Information
Serving
1serving
Calories
457kcal
(23%)
Carbohydrates
62.6g
(21%)
Protein
13.7g
(27%)
Fat
18g
(28%)
Saturated Fat
5.5g
(28%)
Cholesterol
22mg
(7%)
Sodium
684mg
(29%)
Potassium
971mg
(28%)
Fiber
9.3g
(37%)
Sugar
7.2g
(14%)
Calcium
225mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 457
% Daily Value*
| Serving | 1serving | |
| Calories | 457kcal | 23% |
| Carbohydrates | 62.6g | 21% |
| Protein | 13.7g | 27% |
| Fat | 18g | 28% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 22mg | 7% |
| Sodium | 684mg | 29% |
| Potassium | 971mg | 21% |
| Fiber | 9.3g | 37% |
| Sugar | 7.2g | 14% |
| Calcium | 225mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.