Chickpea and Sweet Potato Salad

This Chickpea and Sweet Potato Salad is a hearty, flavor-packed dish perfect for meal prep, a satisfying lunch, or a wholesome dinner. With crispy chickpeas, roasted sweet potatoes, fresh greens, and a zesty pesto vinaigrette, this sweet potato chickpea salad is a delicious option for any time of year.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 2 Servings

Calories: 1,030 kcal per serving

Ingredients

1 tbsp - olive oil
1 tbsp - olive oil
½ tsp - kosher salt
¼ tsp - black pepper
2 cups - hearty greens
2 - sweet potatoes
2 tablespoons - za'atar
1 can - chickpeas
4 tablespoons - buffalo-style hot sauce
Fresh Parmesan cheese
½ cup - pesto
¼ cup - olive oil
¼ cup - rice wine vinegar

Instructions

Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
Toss diced sweet potatoes with one tablespoon of olive oil, ½ teaspoon kosher salt, and black pepper. Spread in a single layer on the baking sheet.
Pat chickpeas dry, toss with one tablespoon olive oil and za'atar seasoning, and spread on the baking sheet.
Roast for 25-30 minutes, tossing halfway, until sweet potatoes are caramelized and chickpeas are crispy.
Whisk together pesto, olive oil, and rice wine vinegar to make the vinaigrette.
In a large bowl, combine greens, roasted sweet potatoes, and chickpeas.
Drizzle with buffalo hot sauce and pesto vinaigrette.
Garnish with fresh Parmesan cheese and serve immediately.

Nutrition