Roasted Sweet Potato and Chickpea Salad with Feta
A colorful salad featuring roasted sweet potatoes and chickpeas, topped with feta and a balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 can chickpeas, rinsed and dried
- 3 tablespoons olive oil, divided
- 1 teaspoon cumin
- Salt, to taste
- Pepper, to taste
- 4 cups arugula or mixed greens
- 1 small red onion, thinly sliced
- 1 cup feta cheese, crumbled
- Balsamic glaze, for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potatoes and chickpeas with 2 tablespoons of olive oil, cumin, salt, and pepper in a large bowl.
- Spread the mixture onto a large baking sheet in a single layer, ensuring space between pieces.
- Roast for 25–30 minutes, until tender and lightly caramelized.
- Place the arugula or mixed greens in a large serving bowl.
- Top the greens with the warm roasted sweet potato and chickpea mixture.
- Evenly sprinkle the sliced red onion and crumbled feta over the salad.
- Drizzle with the remaining olive oil and balsamic glaze, gently toss, and serve immediately.
Notes
For added crunch, consider toasting nuts or seeds to sprinkle on top just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 30mg