Description
A vibrant and flavorful Sweet Potato Chickpea Salad featuring roasted sweet potatoes, chickpeas, peppery arugula, and a creamy tahini dressing. This salad is quick to make, healthy, and perfect for meal prep.
Ingredients
Scale
- 2 sweet potatoes, diced (about 4 cups)
- 1 can (14 oz) chickpeas, drained and rinsed
- 4 cups arugula
- 1/4 cup feta cheese, crumbled
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons olive oil (for roasting)
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil (for dressing)
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 2 tablespoons water
- Pepper, as needed
Instructions
- Heat your oven to 400°F.
- Toss 2 diced sweet potatoes on a baking sheet with 2 tbsp olive oil, 1 tsp paprika, and 1/2 tsp salt.
- Bake for 20-22 minutes until soft.
- Let the sweet potatoes cool down completely on the pan.
- In a small bowl, whisk together 2 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp maple syrup, 1 minced garlic clove, and 2 tbsp water until smooth.
- In a large bowl, mix the cooled sweet potatoes, 1 can of chickpeas, and 4 cups of arugula.
- Pour the dressing over the salad and gently toss.
- Sprinkle 1/4 cup of feta cheese on top, give it one last mix, and serve.
Notes
- Ensure sweet potatoes are completely cool before mixing to keep arugula crisp.
- Add a little more water to the dressing if it is too thick.
- Roast chickpeas with potatoes for extra crunch.
- Leftovers will keep well in the fridge for about 3 days.
- Omit feta cheese or use a vegan alternative to make the salad dairy-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting, Mixing, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal