Description
A colourful, satisfying salad packed with crispy roasted sweet potatoes, golden chickpeas, crunchy cucumber, juicy cherry tomatoes, fresh herbs, and creamy whipped feta. Everything is finished with a bright hot honey dressing for a delicious balance of sweet, tangy, savoury, and lightly spicy flavours.
Ingredients
For the Crispy Sweet Potatoes & Chickpeas
2 medium sweet potatoes (about 600 g), peeled and cut into small cubes
1 can (15 oz / 425 g) chickpeas, drained, rinsed, and thoroughly dried
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the Salad
4 cups (120 g) mixed greens or chopped romaine
1 large cucumber (about 200 g), diced
1/2 cup (75 g) cherry tomatoes, halved
1/4 small red onion, thinly sliced
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
For the Whipped Feta
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp cold water, as needed
For the Hot Honey Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp hot honey
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed sweet potatoes and thoroughly dried chickpeas in a large bowl.
2. Add the olive oil, smoked paprika, garlic powder, cumin, oregano, salt, and black pepper. Toss well until everything is evenly coated.
3. Spread the sweet potatoes and chickpeas in a single layer on a large baking sheet, leaving space between the pieces.
4. Roast for 30–40 minutes, tossing halfway through, until the sweet potatoes are tender and caramelized and the chickpeas are crisp and golden.
5. Meanwhile, make the whipped feta. Add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy. Add cold water a little at a time if needed until spreadable.
6. Prepare the hot honey dressing by whisking together the extra-virgin olive oil, hot honey, lemon juice, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and emulsified.
7. Prepare the fresh vegetables by dicing the cucumber, halving the cherry tomatoes, thinly slicing the red onion, and chopping the parsley and dill.
8. Arrange the mixed greens or chopped romaine on a large serving platter or divide among individual bowls. Add the cucumber, tomatoes, red onion, parsley, and dill.
9. Spoon generous dollops of whipped feta over the salad, or spread it across the center of the platter.
10. Scatter the roasted sweet potatoes and crispy chickpeas evenly over the greens and whipped feta while they are still warm.
11. Drizzle with the hot honey dressing just before serving. Finish with extra fresh herbs, a little crumbled feta, and an additional light drizzle of hot honey if desired.
12. Serve immediately while the sweet potatoes and chickpeas are warm and crispy.
Notes
Dry the chickpeas very well before roasting because excess moisture prevents them from becoming properly crisp. Don’t overcrowd the baking sheet. Leave space between the sweet potatoes and chickpeas so they roast instead of steam. Cut the sweet potatoes into similar-sized cubes so they cook evenly. Use fresh lemon juice for the brightest flavour in both the whipped feta and dressing. Adjust the amount of hot honey depending on how spicy you want the dressing. Keep the dressing separate until serving to prevent the greens from becoming soggy. Dollop or spread the whipped feta rather than mixing it completely into the salad for a beautiful presentation. You can roast the sweet potatoes and chickpeas ahead of time and reheat them in the oven or air fryer before serving. Baby spinach, arugula, kale, spring mix, or chopped romaine can be used instead of mixed greens. If using kale, massage the leaves briefly with a little dressing before assembling. For extra protein, add grilled chicken, roasted tofu, quinoa, or additional chickpeas. Serve with warm pita bread, toasted flatbread, or a simple soup for a more complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean