Description
A hearty and nutritious roasted sweet potato and chickpea salad tossed with fresh greens, herbs, and a zesty lemon-tahini dressing. Perfect as a filling lunch or a wholesome side dish.
Ingredients
Units
Scale
- 2 cups sweet potatoes, peeled and cubed
- 1 1/2 cups cooked or canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin powder
- Salt and pepper to taste
- 2 cups mixed salad greens or spinach
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley or cilantro
- For Dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1 tablespoon water (to thin)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet.
- Roast for 25–30 minutes, turning halfway through, until sweet potatoes are tender and chickpeas are slightly crispy.
- Meanwhile, prepare the dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
- In a large bowl, combine salad greens, roasted sweet potatoes and chickpeas, red onion, and chopped herbs.
- Drizzle with dressing and toss gently to combine.
- Serve warm or at room temperature.
Notes
- Can be made ahead—store dressing separately and mix before serving.
- Add avocado, feta cheese, or nuts for extra richness and texture.
- To make it spicy, add a pinch of chili flakes to the roasting mix.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg