Sweet Potato Chickpea Salad with Pesto
Recipe from Two Peas and Their Pod
This simple salad is full of flavor and great served as a main dish or side dish.
Servings: 6
Calories: 276kcal
Ingredients
- 3 sweet potatoes, washed and peeled (about 1 1/2 lbs)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 (15 oz) can 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
Instructions
- 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.
- 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. Taste and add a little more pesto, if necessary.
- Place arugula or salad greens on a plate. Top with sweet potato, chickpea, and pesto salad. Serve immediately.
Notes
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.
Nutrition
Calories: 276kcal | Carbohydrates: 34g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 483mg | Potassium: 491mg | Fiber: 7g | Sugar: 5g | Vitamin A: 16408IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 2mg