Mediterranean Roasted Chickpea and Sweet Potato Salad
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
Ingredients
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
Instructions
- 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.
- enjoy!
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