Description
A delicious roasted sweet potato salad topped with crispy chickpeas and a creamy tahini dressing.
Ingredients
Scale
- 2 to 3 medium sweet potatoes, or 3 cups diced (about 450g)
- 1 15-oz can chickpeas, drained and patted dry (425g)
- 2 Tbsp olive oil (30ml)
- 1 tsp garlic powder (5g)
- 1 tsp onion powder (5g)
- 1 tsp smoked paprika (5g)
- 1/4 tsp salt (1.5g)
- 1 cup uncooked grain (quinoa, farro, brown rice, or bulgur) (about 170g)
- 1 cup crumbled feta cheese (can sub goat cheese) (about 150g)
- 1/2 cup cranberries (can sub raisins) (about 75g)
- 1/2 cup diced red onion (about 75g)
- 2 Tbsp fresh torn mint (about 10g)
- 4 cups arugula (about 120g)
- 1/4 cup tahini (60g)
- 2 Tbsp lemon juice (30ml)
- 1 clove garlic, minced (about 3g)
- 1 tsp Dijon mustard (5g)
- 1/4 tsp salt (1.5g)
- 2 to 4 Tbsp cold water (30-60ml)
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425 degrees F (220 degrees C). Cube the sweet potatoes into bite-sized pieces. Toss them with olive oil and a sprinkle of salt on a baking sheet, spread out evenly. Roast until golden brown, about 25 to 30 minutes. The sweet potatoes should be tender and caramelized.
- Crisp Up Chickpeas: On the same or a separate baking sheet, spread out the drained chickpeas in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, and salt. Roast in the oven until crispy and golden, about 20 to 30 minutes. You should hear a crackling sound as they bake.
- Mix Salad Ingredients: While your sweet potatoes and chickpeas are roasting, take a moment to combine the cooked grain, diced red onion, cranberries, feta cheese, fresh mint, and arugula in a large bowl. Ensure you toss gently to keep the ingredients intact.
- Whisk Dressing Together: In a separate bowl, whisk together tahini, lemon juice, minced garlic, Dijon mustard, and salt. Gradually add cold water until you reach a smooth and creamy dressing consistency. Start with 2 Tbsp and increase as needed for thinning.
- Assemble Salad: Once your sweet potatoes and chickpeas have cooled slightly, layer them over the salad mixture. Drizzle with the tahini dressing and toss gently to combine everything without mashing the ingredients.
Notes
- Storage Tips: Store the roasted sweet potato and chickpea mixture, cooked grains, and fillings together in an airtight container in the refrigerator for up to 3 days. Keep the dressing and greens separate, then assemble and drizzle with dressing just before serving.
- Expert Tips: If the chickpeas are not crispy enough after roasting, ensure they are well-drained and patted dry before baking to achieve that crunch. If the salad dressing is too thick, add more cold water gradually until the desired consistency is reached. To avoid mushy sweet potatoes, cut them into smaller, uniform cubes for even cooking and retention of firmer texture.
- Reheating Instructions: If desired, reheat the sweet potatoes and chickpeas in a 350 degrees F (175 degrees C) oven for about 10 minutes before assembling the salad.
- Serving Suggestions: Serve alongside grilled chicken for a complete meal or pair with crusty bread for a hearty lunch. Garnish with extra feta and mint for a fresh touch.
- Recipe Variations: Substitute feta cheese with goat cheese for a milder flavor. Swap cranberries for raisins if preferred or if that is what you have available. Instead of arugula, you can use baby spinach or mixed greens.
- Ingredient Notes: For sweet potatoes, pick firm ones without blemishes for roasting. Use a quality extra virgin olive oil for the best flavor. Fresh mint brightens this dish, but dried mint can be a substitute in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 457
- Sugar: 7.2g
- Sodium: 684mg
- Fat: 18g
- Saturated Fat: 5.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 62.6g
- Fiber: 9.3g
- Protein: 13.7g
- Cholesterol: 22mg