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Sweet Potato & Chickpea Salad

Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself


  • 2 medium sweet potatoes (about 1 pound), peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • dressing:
  • 2 tablespoons seasoned rice vinegar
  • 4 teaspoons olive oil
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • salad:
  • 4 cups spring mix salad greens
  • 1/4 cup crumbled feta cheese


  1. In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once.
  2. In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
Sweet Potato & Chickpea Salad

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