Sweet Potato Chickpea Salad with Pesto

This simple salad is full of flavor and great served as a main dish or side dish.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 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


  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.
  4. 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.