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Spinach Salad with Chickpeas and Sweet Potatoes

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Pixicook editorial team

A vibrant and hearty salad featuring roasted sweet potatoes and carrots, spiced chickpeas, fresh spinach, shallots, and a creamy yogurt dressing.

Ingredients for Spinach Salad with Chickpeas and Sweet Potatoes

units in
USchevron
serves
4 peoplechevron

Cooked Chickpeas, rinsed and drained

cups

Sweet Potatoes, peeled, cut into 1-inch cubes

0 lb

Carrots, cut into ¼-inch-thick rounds

0 oz

Extra Virgin Olive Oil, divided

tablespoons

Kosher Salt, plus more as needed

teaspoons

Chili Powder

teaspoons

Ground Cumin

teaspoons

Plain Greek Yogurt, preferably whole-milk

cups

Lemon Juice

teaspoons

Garlic Clove, grated or minced

each

Shallots, thinly sliced

tablespoons

How to Make Spinach Salad with Chickpeas and Sweet Potatoes

1. Prepare and Roast Vegetables

Preheat your oven to 400°F. Toss sweet potato cubes and carrot rounds with 2 tablespoons of olive oil, kosher salt, black pepper, and thyme sprigs. Spread them on a large rimmed baking sheet and roast for 40 to 50 minutes until golden brown and tender.

2. Season and Roast Chickpeas

Dry the chickpeas thoroughly and toss them with 2 tablespoons of olive oil, chili powder, cumin, and a pinch of salt. Spread them on another rimmed baking sheet and roast for 30 to 40 minutes until golden and crisp, starting 10 minutes after putting the vegetables in the oven.

3. Prepare the Dressing

In a small bowl, whisk together the Greek yogurt, lemon juice, garlic, remaining 4 tablespoons of olive oil, a pinch of salt, and some freshly ground black pepper to create the creamy dressing.

4. Assemble the Salad

Combine fresh spinach, warm roasted vegetables, crisp chickpeas, and shallots in a large bowl. Drizzle the dressing over the salad and toss gently until the spinach is lightly coated and begins to wilt slightly.

Pitfalls and tips

Roast Sweet Potatoes Perfectly

Dice sweet potatoes into uniform pieces and roast at 425°F with olive oil, salt, and spices until caramelized and tender.

Season Chickpeas

Season with olive oil, salt, and garlic powder before roasting to make them crispy and flavorful.

Temperature Matters

Serve the roasted sweet potatoes and chickpeas warm or at room temperature for maximum flavor.

Add Texture and Crunch

Include toasted nuts or seeds like almonds or pumpkin seeds for a textural contrast.

Let Ingredients Shine

Be mindful of dressing and seasoning to enhance, not overpower the main ingredients.

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