Sweet Potato Chickpea Salad with Pesto

Sweet Potato Chickpea Salad with Pesto-this simple salad is made with roasted sweet potatoes, chickpeas, red onion, basil, feta cheese, and pesto. It is full of flavor and great served as a main dish or side dish. 

Sweet Potato Chickpea Salad with Pesto Recipe

Are you in a summer salad rut? I eat salad just about every day during the hot summer months, but sometimes I start feeling like I’m in the movie Groundhog Day because I tend to make the same salad over and over. I don’t know why because I like lots of different salad recipes, I guess I just get in the habit of making the same old salad.

Well, last week I was in need of a new salad so I made this Sweet Potato Chickpea Salad with Pesto. It brought me out of my salad rut after one bite. I instantly fell in love with this salad.

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Sweet Potato Chickpea Salad with Pesto Recipe

Our boys love pesto so I try to keep my easy Spinach Basil Pesto in the freezer at all times. It is easy to pull out to add to pasta, gnocchi, pizza, sandwiches, or salads. Luckily, I had some pesto in the freezer so I pulled out a container and used it in my salad. It was the perfect flavor boost to the roasted sweet potatoes and chickpeas. I also added in some diced red onion, fresh basil, and feta cheese.

I like to serve this salad on a bed of arugula or mixed greens. It is good on it’s own, but I like to add more greens into our diets any way I can. Bring on the greens!

Get out of your salad rut and make this Sweet Potato and Chickpea Salad with Pesto. The only problem, you will probably want to make this salad every day. I know I could eat it every day, I have been. I will change to a different salad soon. I promise.

Sweet Potato Chickpea Salad with Pesto Recipe

Sweet Potato Chickpea Salad with Pesto

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This simple salad is full of flavor and great served as a main dish or side dish.

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 3 large sweet potatoes, washed and peeled
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 (15 oz) chickpeas, rinsed and drained
  • 1/3 cup basil pesto
  • 3 tablespoons minced red onion
  • 1/4 cup chopped basil
  • 1/3 cup crumbled feta cheese
  • Salt and black pepper, to taste
  • Arugula or mixed salad greens, for serving, if desired

Directions:

  1. Preheat oven to 400 degrees F. Cut sweet potatoes into 1/2-inch pieces. Place on a large baking sheet and drizzle with olive oil. Toss until well coated. Season with salt and black pepper, to taste. Roast sweet potatoes for 40 minutes, stirring occasionally. Remove from oven.
  2. In a large bowl, combine roasted sweet potatoes, chickpeas, pesto, red onion, basil, and feta cheese. Gently stir until well combined. Try not to break up the sweet potatoes. Season with salt and black pepper, to taste.
  3. Place arugula or salad greens on a plate. Top with sweet potato, chickpea, and pesto salad. Serve immediately.

Note-this salad is good at room temperature or cold. You don’t have to serve it on a bed of greens, but I like to.

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