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
Ingredients
- 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
Instructions
- 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.
BALSAMIC VINAIGRETTE:
- 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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