Description
A hearty and nutritious salad featuring roasted sweet potatoes and chickpeas, perfect for a healthy meal.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups baby spinach
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper.
- Spread the mixture evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring once halfway, until sweet potatoes are tender and slightly caramelized.
- In a large serving bowl, combine roasted sweet potatoes and chickpeas with baby spinach, feta cheese, parsley, and lemon juice. Toss gently to combine.
- Serve immediately or refrigerate for up to 2 days.
Notes
You can customize the seasonings to taste.