Warm Roasted Sweet Potato and Crispy Chickpea Salad
A hearty and comforting salad that blends the caramelized sweetness of roasted sweet potato with the crunchy texture of chickpeas. Topped with tender red onion and seasoned with a fresh garlic and parsley vinaigrette, this dish is both healthy and indulgent, perfect for an appetizer or a light meal.
🛒 Ingredients
4 servings
- 1.3 lbs sweet potato, cut into cubes
- 14 oz cooked chickpeas (or canned, rinsed)
- 2 medium red onions, cut into wedges
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 bunch fresh parsley, chopped
- Salt and black pepper to taste
- 1 tsp smoked paprika (optional)
- Juice of half a fresh lemon
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 400°F. Cut the sweet potato into uniform cubes of about 3/4 inch.
- 2
Place the sweet potato cubes in a baking dish. Drizzle with 2 tbsp of olive oil, and season generously with salt and pepper. Roast for 25-30 minutes, stirring halfway through.
- 3
Meanwhile, prepare the chickpeas: drain them well and pat dry with paper towels. In a skillet, heat 1 tbsp of olive oil and roast the chickpeas for 8-10 minutes until they are crispy and golden.
- 4
Cut the red onions into wedges. About 5 minutes before the sweet potatoes are finished roasting, add the onions to the baking dish.
- 5
In a small bowl, prepare the vinaigrette by mixing the minced garlic, chopped parsley, 1 tbsp of olive oil, lemon juice, salt, and pepper.
- 6
When the sweet potato is tender and lightly caramelized, remove from the oven. Transfer the salad to a large bowl.
- 7
Add the roasted chickpeas and pour the vinaigrette over the salad. Toss gently and serve immediately.
💡 Chef's Tip
For an even crunchier texture, you can roast the chickpeas a bit longer until they become delicious, chip-like bites. Serve the salad while still warm to enjoy the intense flavors. This recipe can also be enjoyed lukewarm over a bed of mixed greens.
