Mediterranean Sweet Potato and Chickpea Salad
A vibrant and satisfying Mediterranean salad featuring roasted sweet potatoes and protein-rich chickpeas, dressed with a zesty lemon-olive oil vinaigrette.
10 min
Prep
15 min
Cook
4
Serves
300
Calories
Macros · per serving
8g protein
40g carbs
12g fat
Ingredients
For 4 servings
- 2 sweet potato
- 1 can canned chickpeas
- 3 tablespoons olive oil
- 1 lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 0.5 red onion
- 0.5 cup feta cheese
- 2 tablespoons parsley
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and cube the sweet potatoes into 1-inch pieces.
- 3
In a bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper.
- 4
Spread the sweet potatoes on a baking sheet and roast for 15 minutes, or until tender and slightly crispy.
- 5
While the sweet potatoes are roasting, drain and rinse the canned chickpeas.
- 6
In a small bowl, whisk the juice of the lemon with 2 tablespoons of olive oil to make a dressing.
- 7
Thinly slice the red onion and chop the parsley.
- 8
In a large bowl, combine roasted sweet potatoes, chickpeas, baby spinach, red onion, and parsley.
- 9
Drizzle the lemon-olive oil dressing over the salad and toss gently to combine.
- 10
Top with crumbled feta cheese before serving.
Cook it this week.
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