Do chickpeas and feta go together?

Yes, chickpeas and feta are a delicious match. Chickpeas offer a hearty, nutty base while feta brings a creamy, tangy bite that elevates the dish with both texture and flavor.

Do sweet potato and feta go together?

Absolutely. The natural sweetness of roasted sweet potatoes complements the salty sharpness of feta, creating a delightful contrast that makes each bite more satisfying.

Do chickpeas go with sweet potatoes?

Definitely. Chickpeas and sweet potatoes are both nutrient-dense and filling, with textures that complement each other beautifully. Together, they form a fiber-rich, wholesome salad base.

Why are my roasted sweet potatoes not crispy?

Crispiness issues usually come from overcrowding the baking sheet or using too little oil. Make sure the sweet potato slices are in a single layer, the oven is hot (425°F), and you flip them halfway for even roasting.

Roasted Sweet Potato Chickpea Feta Salad

Description

Roasted Sweet Potato Chickpea Feta Salad is a Mediterranean-inspired dish full of flavor, fiber, and color. Ready in 35 minutes.

Ingredients

For the Salad:
- 4 cups cooked chickpeas (from two 15.5 oz cans, drained and rinsed)
- 1 pound sweet potatoes (about 2–3 medium, scrubbed and sliced into ½-inch half-moons)
- 1 cup crumbled feta cheese
- 1 cup sliced green onions (white and green parts)
- 2 tablespoons finely chopped pickled jalapeños
- ½ cup chopped fresh parsley
- ½ cup chopped fresh basil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the Dressing:
- ¼ cup fresh lemon juice
- ½ cup olive oil (divided use)
- 2 teaspoons ground cumin (preferably toasted)
- 1 tablespoon minced fresh garlic (about 3–4 cloves)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper

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Instructions

Preheat Oven to 425°F and lightly grease a large baking sheet.
Prepare the Sweet Potatoes: In a bowl, toss the sliced sweet potatoes with half the olive oil, paprika, garlic powder, and salt until evenly coated. Spread them in a single layer on the baking sheet.
Roast Sweet Potatoes for 15–20 minutes, flipping halfway, until they’re tender and lightly browned. Set aside to cool for 5 minutes after roasting.
Make the Dressing and Chickpea Base: While the potatoes roast, whisk lemon juice, remaining olive oil, cumin, garlic, oregano, salt, and pepper in a large bowl. Add chickpeas, green onions, jalapeños, parsley, and basil. Toss to coat evenly.
Assemble the Salad: Add roasted sweet potatoes to the chickpea mixture. Gently combine. Top with crumbled feta and garnish with extra herbs or green onions if desired.
Serve Immediately or chill before serving for enhanced flavor