Description
A vibrant and healthy dish featuring roasted sweet potato halves topped with a zesty Mediterranean chickpea salad, crumbled feta, and fresh herbs.
Ingredients
- 2 large sweet potatoes, scrubbed and halved lengthwise
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
Instructions
- Preheat oven to 400°F (200°C). Place sweet potato halves cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a medium bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley.
- Whisk together remaining olive oil, lemon juice, oregano, salt, and pepper in a small bowl. Pour over the chickpea mixture and toss to coat.
- Once sweet potatoes are roasted, let cool slightly. Use a fork to gently fluff the flesh.
- Spoon the chickpea salad evenly over each sweet potato half. Top with crumbled feta and additional parsley if desired. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean