Description
Mediterranean Sweet Potato Boats with Chickpea Salad and Feta combine tender roasted sweet potatoes with a fresh chickpea salad, juicy tomatoes, crisp cucumber, Kalamata olives, creamy feta, and a bright lemon herb dressing for a colourful and satisfying vegetarian meal.
Ingredients
4 medium sweet potatoes (about 800 g), scrubbed and halved lengthwise
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 cup (150 g) cherry tomatoes, halved
1/2 cup (75 g) cucumber, diced
1/4 cup (40 g) red onion, finely diced
1/3 cup (50 g) Kalamata olives, pitted and sliced
1/2 cup (75 g) crumbled feta cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp red wine vinegar
1 tsp dried oregano
1 tsp honey
1 small garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
2 tbsp crumbled feta
1 tbsp fresh parsley
1 tbsp fresh dill
1/4 tsp red pepper flakes, optional
Lemon wedges
Instructions
1. Preheat your oven to 425°F (220°C). Scrub the sweet potatoes thoroughly and slice them in half lengthwise. Arrange them cut-side up on a parchment-lined baking sheet.
2. Brush the cut sides of the sweet potatoes with olive oil. Sprinkle with smoked paprika, garlic powder, dried oregano, salt, and black pepper.
3. Roast the sweet potatoes for 35–45 minutes, or until completely tender and easily pierced with a fork.
4. While the sweet potatoes are roasting, drain and rinse the chickpeas thoroughly. Pat them dry with paper towels and transfer them to a large mixing bowl.
5. Add the halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta, parsley, and dill to the chickpeas. Toss gently until evenly distributed.
6. In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, honey, minced garlic, salt, and black pepper until smooth and well combined.
7. Pour the lemon herb dressing over the chickpea mixture. Gently toss until the chickpeas and vegetables are evenly coated. Let the salad rest for 5–10 minutes so the flavours can come together.
8. Once the sweet potatoes are tender, remove them from the oven and let them cool for 3–5 minutes. Using a fork, gently loosen some of the sweet potato flesh in the centre of each half while leaving a border around the edges so the skins remain sturdy.
9. Spoon the Mediterranean chickpea salad generously into the centre of each sweet potato half. Pack the filling gently without pressing it down too firmly.
10. Sprinkle the additional crumbled feta over each filled sweet potato boat.
11. Finish with fresh parsley, fresh dill, and optional red pepper flakes. Serve with lemon wedges for an extra burst of citrusy freshness.
12. Serve the sweet potato boats warm or slightly cooled, with the tender roasted sweet potato, hearty chickpeas, fresh vegetables, creamy feta, briny olives, and lemony herbs in every bite.
Notes
Choose evenly sized sweet potatoes so they roast at roughly the same rate.
Don’t overfill the boats. Leave enough room around the edges so the sweet potato remains easy to eat.
Pat the chickpeas dry before mixing them into the salad to help prevent excess moisture.
Use fresh lemon juice for a brighter and cleaner dressing flavour.
Toss the chickpea salad gently so the feta and vegetables remain intact.
Add the chickpea filling after roasting to keep the vegetables fresh and crisp.
The sweet potatoes can be roasted ahead of time and refrigerated. Reheat them gently in the oven before adding the fresh chickpea salad.
Canned chickpeas work perfectly. Drain, rinse, and pat them dry before using.
Goat cheese can be substituted for feta, while crumbled cotija or another salty cheese can also work well.
The chickpea salad can be prepared several hours ahead and refrigerated. Add it to the warm sweet potatoes shortly before serving for the freshest texture.
For extra heat, add additional red pepper flakes or chopped fresh chili to the chickpea filling.
The boats can be served slightly cooled or chilled, although serving them warm gives the sweet potato a softer, more comforting texture.
Serve with a simple green salad, warm pita bread, hummus, cucumber and tomato salad, grilled chicken, roasted vegetables, olives, or a selection of Mediterranean dips.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean