Roasted Sweet Potato and Chickpea Salad


This fancy salad is packed with flavor and easy to make. (skip the feta for phase 3)

Roasted Sweet Potato and Chickpea Salad

Servings 4


  • 2 medium sweet potatoes cut into
  • ½- inch thick half-rounds skin-on
  • 1 cup extra virgin olive oil divided
  • ¾ teaspoon kosher salt divided
  • ¼ teaspoon ground black pepper
  • 1 can 15-ounce chickpeas, drained
  • ¼ teaspoon chili powder
  • ¼ cup balsamic vinegar
  • 4 cups baby arugula
  • ½ cup crumbled feta
  • ½ cup pomegranate seeds
  • ¼ cup roughly chopped mint


  • Preheat oven to 400°F.
  • Toss sweet potato slices with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place on one half of a sheet tray divided with tin foil.
  • Toss chickpeas with 2 tablespoons of olive oil, ¼ teaspoon salt, and ¼ teaspoon chili powder and place on the other half of sheet tray.
  • Place sheet tray in oven and bake until potatoes are tender and chickpeas are golden (about 20 minutes).
  • Cool completely and set aside.


  • Combine remaining ¾ cup olive oil with balsamic vinegar and seasonings to taste with salt and pepper (if making ahead of time, give it a stir before serving).
  • In a large bowl, combine arugula, feta, pomegranate seeds, mint, roasted sweet potatoes, and chickpeas.
  • Dress with balsamic vinaigrette to taste and serve immediately.

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