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    Spinach Salad with Chickpeas and Sweet Potatoes

    clock-icon65 minutes
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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
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Cooked Chickpeas, rinsed and drained

    cups

    Substitute chevron-down

    Sweet Potatoes, peeled, cut into 1-inch cubes

    0 lb

    Substitute chevron-down

    Carrots, cut into ¼-inch-thick rounds

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil, divided

    tablespoons

    Substitute chevron-down

    Kosher Salt, plus more as needed

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Fresh Thyme Sprigs

    each

    Substitute chevron-down

    Chili Powder

    teaspoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Plain Greek Yogurt, preferably whole-milk

    cups

    Substitute chevron-down

    Lemon Juice

    teaspoons

    Substitute chevron-down

    Garlic Clove, grated or minced

    each

    Substitute chevron-down

    Spinach

    0 oz

    Substitute chevron-down

    Shallots, thinly sliced

    tablespoons

    Substitute chevron-down

    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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