Description
A colourful, satisfying salad packed with roasted sweet potato, crisp chickpeas, earthy beetroot, fresh greens, creamy whipped feta, and a bright honey balsamic dressing. It combines sweet, savoury, tangy, and crunchy elements for a hearty salad that’s perfect for lunch, dinner, or entertaining.
Ingredients
For the Crispy Chickpeas
1 can chickpeas, drained and rinsed (400 g)
1 tbsp olive oil (15 ml)
½ tsp smoked paprika (1 g)
½ tsp garlic powder (1.5 g)
½ tsp dried oregano (1 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Roasted Sweet Potato
2 cups sweet potato, peeled and cubed (300 g)
1 tbsp olive oil (15 ml)
½ tsp smoked paprika (1 g)
½ tsp dried thyme (0.5 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Beetroot Salad
2 medium cooked beetroots, cut into bite-sized wedges (300 g)
3 cups mixed greens or baby spinach (90 g)
½ English cucumber, sliced (150 g)
¼ small red onion, thinly sliced (40 g)
2 tbsp fresh parsley, chopped (8 g)
For the Whipped Feta
1 cup crumbled feta cheese (150 g)
¼ cup Greek yogurt (60 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 small garlic clove, minced (3 g)
1–2 tbsp water, as needed
For the Honey Balsamic Dressing
2 tbsp olive oil (30 ml)
1½ tbsp balsamic vinegar (22 ml)
1 tbsp honey (21 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For Garnish (Optional)
2 tbsp pumpkin seeds (20 g)
1 tbsp fresh dill, chopped (3 g)
1 tbsp pomegranate arils (15 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Pat the chickpeas thoroughly dry with paper towels. Toss them with olive oil, smoked paprika, garlic powder, dried oregano, kosher salt, and black pepper until evenly coated.
3. Place the seasoned chickpeas on one side of the prepared baking sheet.
4. In a separate bowl, toss the cubed sweet potato with olive oil, smoked paprika, dried thyme, kosher salt, and black pepper.
5. Arrange the sweet potato cubes on the other side of the baking sheet, keeping everything in a single layer.
6. Roast the chickpeas and sweet potato for 25–35 minutes, shaking the chickpeas and turning the sweet potato halfway through cooking. The chickpeas should be crisp and the sweet potato tender and lightly caramelised.
7. While the vegetables roast, add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend until smooth and creamy.
8. Add 1–2 tablespoons of water to the whipped feta as needed until it reaches a soft, spreadable consistency.
9. Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, fresh lemon juice, kosher salt, and black pepper until smooth and well combined.
10. Spread the mixed greens or baby spinach across a large serving platter. Add the cooked beetroot wedges, sliced cucumber, red onion, and fresh parsley.
11. Spoon the whipped feta over the centre of the salad and gently spread it across the greens.
12. Arrange the warm roasted sweet potato and crispy chickpeas over and around the whipped feta.
13. If using, scatter pumpkin seeds, fresh dill, and pomegranate arils over the salad.
14. Drizzle the honey balsamic dressing over the salad just before serving.
15. Serve immediately while the chickpeas are crisp, the sweet potatoes are warm, and the whipped feta is creamy.
Notes
Pat the chickpeas thoroughly dry before seasoning to help them become crisp.
Keep the chickpeas and sweet potatoes in a single layer so they roast rather than steam.
Check the chickpeas toward the end of roasting because cooking times can vary.
Add water gradually to the whipped feta until it reaches the desired spreadable consistency.
Prepare the whipped feta and honey balsamic dressing ahead of time if desired.
For the best texture, roast the chickpeas close to serving time.
Add the dressing just before serving to keep the greens fresh and the chickpeas crisp.
Baby spinach can be used instead of mixed greens.
Another soft, tangy cheese can be substituted for feta, although the texture may vary.
Pumpkin seeds, dill, and pomegranate arils are optional garnishes.
Serve as a main-course salad or as a colourful side dish.
- Prep Time: 15 minutes
- Cook Time: 25–35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean