Sweet Potato and Chickpea Salad
This Roasted Sweet Potato and Chickpea Salad is a delicious combination of sweet and salty flavors. It's packed with fiber and plant-based protein, making it a healthy and satisfying meal that is ready in just 30 minutes.
Ingredients
For the Salad:
- 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
For the Tahini Dressing:
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 clove garlic minced
- 2 tablespoons water
- pepper as needed
Instructions
- Roast Your Potatoes: 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 Them Cool: After roasting, let the sweet potatoes cool down completely right on the pan. This step is important!
- Mix the Yummy Dressing: 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 it's smooth.
- Toss Everything Together: In a big bowl, mix your cool sweet potatoes, 1 can of chickpeas, and 4 cups of arugula. Pour the dressing over and gently toss it all up.
- Add Feta and Serve: Sprinkle 1/4 cup of feta cheese on top, give it one last mix, and it's ready to eat. ENJOY!!!
Notes
- Make sure your potatoes are totally cool so your arugula stays crisp!
- If the dressing is too thick, just add a little more water.
- You can roast your chickpeas along with the potatoes for extra crunch.
- Your leftovers will taste great for about 3 days in the fridge.
- To make this salad dairy-free, just skip the feta cheese.