Roasted Chickpea and Sweet Potato Salad
Roasted Chickpea and Sweet Potato Salad is a vibrant and nutritious dish that harmoniously combines the crunchy texture of roasted chickpeas with the creamy sweetness of baked sweet potatoes. Tossed with fresh spinach and drizzled with zesty lemon juice, this salad offers a delightful medley of flavors that’s perfect for meal prep, potlucks, or a cozy dinner at home. Each bite bursts with flavor and nutrition, making it an irresistible addition to any table.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and cubed
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 4 cups fresh spinach
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss sweet potato cubes with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Spread on the baking sheet.
- Roast sweet potatoes for 25–30 minutes until golden brown, flipping halfway through.
- Meanwhile, dry chickpeas with paper towels. Toss with remaining olive oil, cumin, paprika, salt, and pepper; spread on another baking sheet.
- Roast chickpeas for about 20 minutes until crispy.
- In a large bowl, layer spinach as the base; add roasted sweet potatoes and chickpeas on top. Drizzle with lemon juice and gently toss before serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg