Cooked - Dense Chickpea Sweet Potato Salad (healthy Marinade)

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Home Pricing Community My Recipes

Dense Chickpea Sweet Potato Salad (healthy Marinade)

4.0

1½ pounds sweet potatoes

1 can chickpeas (15 oz / 400 g each can — drained and rinsed — or 1½ cups / 240 g cooked chickpeas)

1 cup corn (fresh, canned, or frozen)

1 cup green bell pepper (diced)

½ red onion (chopped)

4 ounces crumbled feta (substitute a diced avocado or chopped sun-dried tomatoes for dairy-free)

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice (or apple cider vinegar)

2 tablespoons mustard (Dijon or yellow)

1 tablespoon honey (or maple syrup — optional for a touch of sweetness)

1 teaspoon dried oregano

½ teaspoon salt (+ black pepper to taste)

Roast the Sweet Potatoes: Heat oven to 425°F (220°C). Peel and dice 1½ pounds sweet potatoes, then toss with a drizzled of olive oil, a pinch of salt, and pepper. Roast for 20 - 25 minutes until golden and fork tender.
Make the Dressing: In a medium bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper until smooth and creamy.
Marinate the Chickpeas: Drain and rinse 1 can chickpeas, shake off water, then stir into the dressing. Let sit while you prep the veggies.
Add Veggies and Toss: In a large bowl, add 1 cup corn, 1 cup green bell pepper (diced), ½ red onion (chopped), and 4 ounces crumbled feta. Add the roasted sweet potatoes, chickpeas and dressing, then toss gently to combine. Serve warm or chilled.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 33 weeks ago

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