This colorful salad mixes sweet potatoes and chickpeas for a tasty and filling dish. It’s loaded with nutrients and has a beautiful crunch from fresh veggies!
Every bite is a little party in your mouth! I love how easy it is to whip up and how great it makes me feel. Plus, it’s perfect for meal prep. Who doesn’t love that?
Key Ingredients & Substitutions
Sweet Potatoes: They add a creamy texture and sweet flavor. If you’re out of sweet potatoes, you can use butternut squash or regular potatoes, but the taste will differ a bit.
Chickpeas: These are packed with protein! Canned chickpeas are so convenient; just make sure to rinse them well. If needed, you can swap them with black beans or edamame for a different twist.
Arugula: It brings a nice peppery kick. If arugula isn’t available, baby spinach or mixed greens can work too, but the flavor will be milder.
Feta Cheese: For a creamy, tangy element in the salad. If you want a dairy-free option, try using crumbled tofu or leave it out entirely.
Smoked Paprika: This spice adds a deep, smoky flavor. If you don’t have it, regular paprika or chili powder can serve as substitutes, though the flavor will change slightly.
How Do I Roast Sweet Potatoes Like a Pro?
Roasting sweet potatoes perfectly is key to enhancing their natural sweetness. Here’s how you can achieve it:
- Start with preheating your oven to 400°F (200°C). A hot oven ensures they roast rather than steam.
- Cut the sweet potatoes into even cubes (about 1-inch). This helps them cook evenly.
- Toss with olive oil, cumin, smoked paprika, salt, and pepper. Don’t be shy – make sure they’re well-coated!
- Spread them on a lined baking sheet in a single layer. Overcrowding can lead to steaming instead of roasting.
- Flip halfway through roasting for even browning. Aim for a tender inside with crispy edges.
Following these steps should give you perfectly roasted sweet potatoes every time!
Sweet Potato Chickpea Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh arugula (or mixed greens)
- 1/2 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese
For Dressing and Seasoning:
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Optional: 1 garlic clove, minced
How Much Time Will You Need?
This delicious salad will take about 10 minutes to prep and around 30-40 minutes for roasting the sweet potatoes and chickpeas. In total, you’ll need about 50 minutes, making it a perfect dish for a quick weeknight dinner or meal prep for the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper – this helps to prevent sticking and makes cleanup easy!
2. Prepare the Sweet Potatoes:
In a mixing bowl, add the sweet potato cubes. Drizzle with 1 tablespoon of olive oil along with ground cumin, smoked paprika, salt, and pepper. Toss until the cubes are well-coated with the oil and spices.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on the lined baking sheet. Roast them in the oven for about 25-30 minutes. Flip them halfway through cooking to ensure they get golden and tender.
4. Prepare the Chickpeas:
While the sweet potatoes are roasting, pat dry the chickpeas using a paper towel. In a separate bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil, salt, and pepper. If you want them crispy, you can roast them in a separate tray or add them to the sweet potatoes for the last 10 minutes of roasting.
5. Combine the Salad Ingredients:
In a large salad bowl, combine the roasted sweet potatoes and chickpeas with fresh arugula and thinly sliced red onion. Make sure everything is mixed well!
6. Add Cheese and Herbs:
Sprinkle the crumbled feta cheese and chopped parsley over the salad for that extra burst of flavor.
7. Make the Dressing:
In a small bowl, whisk together the lemon juice, optional minced garlic, and a pinch of salt and pepper. Drizzle this dressing over the salad and toss gently to combine all ingredients.
8. Taste and Serve:
Give the salad a taste and adjust the seasoning if needed. You can serve it immediately or chill it in the fridge for a bit before serving – it’s delicious either way!
You now have a colorful, nutritious Sweet Potato Chickpea Salad perfect for meal prep or a light lunch that’s packed with flavors and textures. Enjoy your healthy creation!
Can I Use Other Greens Instead of Arugula?
Absolutely! While arugula adds a peppery kick, you can easily substitute it with baby spinach, mixed greens, or even kale. Just keep in mind that the flavor will vary a bit depending on your choice.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the freshness, keep the dressing separate and add it just before serving. You can also reheat the sweet potatoes and chickpeas if you prefer warm salad.
Can I Make This Salad Vegan?
Yes! Simply omit the feta cheese or use a plant-based feta alternative, and you’ll have a delicious vegan salad that’s still full of flavor and nutrients.
What Can I Add for Extra Protein?
If you’re looking to boost the protein content, consider adding cooked quinoa, diced grilled chicken, or even some toasted nuts like almonds or walnuts. These additions will make your salad even heartier!
