Roasted Sweet Potatoes & Chickpeas with Feta, Pomegranate & Maple Tahini

5 from 1 vote

Roasted Sweet Potatoes & Chickpeas with Feta, Pomegranate & Maple Tahini

Recipe from Two Peas and Their Pod

Roasted sweet potatoes and chickpeas are tossed with smoky spices, drizzled with a creamy maple tahini dressing, and topped with feta, pomegranate, parsley, and pistachios for a vibrant and flavorful side dish everyone will love.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: chickpea, sweet potato, tahini

Servings:

Calories: 295kcal

Ingredients

For the sweet potatoes & chickpeas:

2 pounds sweet potatoes, cut into 1-inch cubes (peeled or unpeeled)
15 oz can chickpeas, rinsed and drained
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper

For the maple tahini:

3 tablespoons tahini
2 tablespoons water
3 teaspoons pure maple syrup
Kosher salt, to taste

For garnish:

1/3 cup crumbled feta cheese
1/3 cup pomegranate arils
3 tablespoons finely chopped fresh parsley
3 tablespoons chopped pistachios

Instructions

Preheat oven to 400ºF. Line a large baking sheet with parchment paper or aluminum foil.
Place sweet potatoes and chickpeas in a large bowl. Drizzle with olive oil and toss to coat. Add the smoked paprika, garlic, cumin, salt, and pepper. Toss until well coated.
Arrange the sweet potatoes and chickpeas on the prepared baking sheet. Roast for 30 to 35 minutes, tossing once halfway through, until sweet potatoes are tender, and chickpeas are a little crispy. Remove from the oven. Taste and add more salt, if necessary.
In a small jar or bowl, whisk together the tahini, water, maple syrup, and salt.
Place the roasted sweet potatoes and chickpeas on a large platter. Drizzle with maple tahini and top with feta, pomegranate arils, parsley, and pistachios. Serve immediately.

Notes

How to Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chickpeas will lose some of their crispness, but the flavors get even better as they sit. You can enjoy leftovers cold, at room temperature, or lightly reheated in the oven or microwave. Keep the maple tahini in a separate jar and drizzle just before serving.

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