Roasted Sweet Potato and Chickpea Salad with Feta
This Roasted Sweet Potato and Chickpea Salad with Feta is a hearty, flavor-packed dish featuring caramelized sweet potatoes, crispy roasted chickpeas, fresh baby spinach, and crumbled feta cheese all tossed in a bright lemon-garlic dressing.It comes together in about 40 minutes and works beautifully as a satisfying lunch, a light dinner, or a meal-prep staple for the week ahead.
Equipment
- Large rimmed baking sheet (x2)
- Parchment paper
- Large mixing bowl
- Small whisk
- Chef's knife and cutting board
Ingredients
For the Roasted Sweet Potatoes and Chickpeas
- 2 large sweet potatoes peeled and cut into 3/4-inch cubes
- 1 can (15 oz) chickpeas drained, rinsed, and patted very dry
- 3 tbsp extra-virgin olive oil divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
For the Salad
- 4 cups baby spinach loosely packed
- 3/4 cup feta cheese crumbled
- 1/4 cup fresh parsley or cilantro roughly chopped
For the Lemon-Garlic Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 tsp lemon zest
- 1 clove garlic finely minced
- 1 tsp honey or maple syrup for vegan
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper and set aside.
- Place the cubed sweet potatoes on one prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss well to coat evenly, then spread into a single layer making sure no pieces are overlapping.
- Pat the drained and rinsed chickpeas completely dry using paper towels, pressing firmly to remove as much moisture as possible. Spread them on the second baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with a pinch of paprika and salt. Toss to coat.
- Place both baking sheets in the preheated oven. Roast for 25 to 30 minutes, flipping the sweet potatoes once halfway through at the 15-minute mark. The sweet potatoes are done when fork-tender with golden caramelized edges. The chickpeas should be deeply golden and crispy. If the chickpeas need more time, remove the sweet potatoes and return the chickpeas to the oven for an extra 5 minutes.
- While the vegetables roast, prepare the lemon-garlic dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, honey, cumin, salt, and pepper until fully combined and emulsified. Taste and adjust seasoning as needed.
- Spread the baby spinach across a large serving platter or divide among four individual bowls. Arrange the warm roasted sweet potatoes and crispy chickpeas over the spinach. The warmth of the roasted ingredients will gently wilt the spinach slightly, which is exactly what you want.
- Drizzle the lemon-garlic dressing generously over the entire salad. Crumble the feta cheese on top and scatter the fresh parsley or cilantro over everything. Serve immediately while the roasted components are still warm. Enjoy!
Notes
For the crispiest chickpeas, make sure they are completely dry before roasting. Any residual moisture will cause them to steam instead of crisp. Do not crowd the baking sheets as overcrowding leads to steaming rather than roasting. If making ahead, store the roasted sweet potatoes and chickpeas separately from the greens, feta, and dressing, and assemble just before serving. To make this recipe vegan, replace the feta with a plant-based alternative and swap the honey for maple syrup. Leftovers keep in the fridge for up to 4 days when stored in separate airtight containers.