Description
A vibrant and satisfying salad featuring crispy chickpeas, roasted sweet potato and beetroot, creamy whipped feta, and a sweet-tangy honey balsamic dressing. Perfect as a main or side dish.
Ingredients
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 medium beetroots, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 8 oz feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- 4 cups mixed salad greens
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato and beetroot cubes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on the prepared baking sheet in a single layer.
- Roast for 25-30 minutes, until tender and slightly caramelized, flipping halfway.
- In another bowl, toss chickpeas with remaining 1 tablespoon olive oil and a pinch of salt. Spread on a separate baking sheet and roast for 20-25 minutes, until crispy, shaking the pan halfway.
- While vegetables roast, prepare whipped feta: In a food processor, blend feta, Greek yogurt, and lemon juice until smooth and creamy. Set aside.
- In a small bowl, whisk together balsamic vinegar, honey, and extra-virgin olive oil to make the dressing. Season with salt and pepper.
- To assemble, spread whipped feta on a large platter or individual plates. Top with mixed greens, roasted sweet potato, beetroot, and crispy chickpeas.
- Drizzle with honey balsamic dressing and sprinkle with fresh parsley. Serve immediately.
Notes
You can customize the seasonings to taste. For extra crunch, add toasted nuts or seeds. Adjust honey based on desired sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American