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Viral Roasted Sweet Potato and Chickpea Salad with Feta
A warm, nourishing salad featuring caramelized sweet potatoes, crispy spiced chickpeas, peppery greens, and crumbled feta drizzled with balsamic glaze.
Ingredients
- 2 large sweet potatoes (approx. 700g / 1.5 lbs), peeled and cubed
- 1 (15 oz / 425g) can chickpeas, rinsed and dried
- 3 tablespoons olive oil, divided
- 1 teaspoon cumin
- To taste salt and freshly ground black pepper
- 4 cups (approx. 100g) arugula or mixed greens
- 1/3 cup (approx. 50g) feta cheese, crumbled
- 1/4 cup (approx. 30g) red onion, thinly sliced
- 2 tablespoons balsamic glaze
Instructions
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1Preheat oven to 400°F (200°C).
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2In a large bowl, toss the peeled and cubed sweet potatoes and rinsed, dried chickpeas with 2 tablespoons of olive oil, cumin, salt, and pepper until evenly coated.
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3Spread the seasoned sweet potato and chickpea mixture onto a large baking sheet in a single layer, ensuring no overcrowding for optimal crispiness.
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4Roast for 25–30 minutes, or until the sweet potatoes are tender and lightly caramelized, and the chickpeas are crispy.
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5In a large serving bowl, place the arugula or mixed greens, then top with the warm roasted sweet potato and chickpea mixture.
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6Evenly sprinkle the thinly sliced red onion and crumbled feta cheese over the salad.
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7Before serving, drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze over the salad. Gently toss to combine and serve immediately.


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