Description
A delicious and nutritious salad featuring roasted sweet potatoes, chickpeas, feta cheese, and fresh herbs, perfect for a light meal or side dish.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and golden.
- In a large bowl, combine the roasted sweet potatoes, chickpeas, feta cheese, parsley, and mint.
- In a small bowl, whisk together the remaining olive oil and lemon juice, then pour over the salad.
- Toss gently to combine and serve warm or at room temperature.
Notes
- For added flavor, consider adding a pinch of cumin or paprika to the sweet potatoes before roasting.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute the feta with a vegan cheese for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Sweet Potato, Chickpea, Salad, Feta, Herbs, Mediterranean