Roasted Chickpea and Sweet Potato Salad
Roasted Chickpea and Sweet Potato Salad is a vibrant and nutritious dish that combines crispy roasted chickpeas and sweet, tender sweet potatoes for a delightful explosion of flavors and textures. This easy-to-make salad is perfect for meal prep or impressing guests, and it can be tailored to suit your cravings. With its colorful ingredients, it’s not only a feast for the eyes but also a wholesome option for lunch or dinner that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 (15 oz) can low-sodium chickpeas, drained and rinsed
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced sweet potatoes in 1 tablespoon olive oil, cumin, salt, and pepper. Spread on one side of the baking sheet.
- Pat chickpeas dry, toss with remaining olive oil, salt, pepper, and additional cumin if desired. Spread on the other side of the baking sheet.
- Roast sweet potatoes for about 25 minutes until tender and caramelized; add chickpeas for the last 10 minutes of roasting.
- In a large bowl, combine roasted sweet potatoes, chickpeas, chopped greens, and lemon juice. Toss gently to mix.
- Serve immediately or store in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added flavor, consider including spices like paprika or cayenne pepper. Swap sweet potatoes for butternut squash to mix things up. Ensure chickpeas are completely dry before roasting for maximum crispiness.