Mediterranean Roasted Chickpea and Sweet Potato Salad

The Last Bite
by The Last Bite
2 Servings
30 min

Finishing January with a serious health kick.

This salad is not only healthy but super delicious and full of flavour.

Roasted in garlic and herbs, the chickpeas and sweet potato pack in a serious punch on this salad. Served on top of spinach leaves and crunch iceberg lettuce. Adding colour to the salad, I popped in fresh cherry tomatoes and crunchy cucumber.

The cranberries add a chewy texture to the salad and a lovely sweetness. For the dressing I mixed together olive oil, balsamic vinegar, mustard, salt and pepper and a little tahini. It’s a light and fresh dressing which allows the flavour of the roasted items to come to life.

Finally the feta on top gives the salad that fancy finish.

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Mediterranean Roasted Chickpea and Sweet Potato Salad
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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For the dressing
  • 2 tablespoons olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp mustard
  • 1 tsp tahini
  • salt and pepper
For the salad
  • 1/4 Iceberg lettuce
  • handful of spinach leaves
  • 6 cherry tomatoes
  • 1/4 cucumber
  • 1 spring onion
  • 1/2 pack feta (salad cheese)
  • Small handful of dried cranberries
  • 4 mint leaves
Sweet potato and chickpea
  • 1/2 tin chickpeas
  • 1 small sweet potato
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp garlic powder
  • salt and pepper
  • drizzle of oil

Preheat your oven to 180f. Chop your sweet potato into small 1cm cubes, sprinkle on, your garlic powder herbs salt and pepper and a drizzle of oil.
Bake in the oven for 10 mins in an oven proof dish. Then drain your chickpeas and add to the same tray and bake for a further 10 minutes.
Mix together your dressing ingredients in a jug and leave until serving.
Now to chop your salad. Slice your lettuce in thin strips, cut your cucumber in thin semi circles, cut your tomatoes into 1/4s. Finely slice your spring onion, and cut your feta into small cubes.
Assemble the salad, drizzle with your dressing, and add your roasted chickpeas and sweet potato. Sprinkle your cranberries over the salad. Roughly chop your mint and sprinkle on top.