Roasted Sweet Potato and Chickpea Salad

This simple salad is a great way to use up leftover roasted sweet potatoes. Chickpeas add protein and fiber, while red onion and parsley provide brightness and freshness. The dressing is a simple combination of lemon juice, olive oil, cumin, and salt, and it all comes together in a matter of minutes.

The first time I made this salad was when I was trying to find a way to use up some leftover roasted sweet potatoes. I had already tried making mashed sweet potatoes, sweet potato fries, and even sweet potato soup, but I was still looking for something new and different. I decided to try tossing the sweet potatoes with some chickpeas, red onion, and parsley, and then dressing it with a simple lemon-olive oil vinaigrette. The result was a salad that was both flavorful and satisfying, and it quickly became one of my favorite ways to eat roasted sweet potatoes.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound sweet potatoes, peeled and diced
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup red onion, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss sweet potatoes with olive oil, cumin, and salt. Spread on a baking sheet and roast for 20 minutes, or until tender.
3. In a large bowl, combine sweet potatoes, chickpeas, red onion, and parsley.
4. Whisk together lemon juice and olive oil. Pour over sweet potato mixture and toss to coat.
5. Serve immediately or chill for later.

Why It Works

• Roasting the sweet potatoes brings out their natural sweetness and caramelizes them slightly.
• Chickpeas add protein and fiber, and their nutty flavor pairs well with the sweet potatoes.
• Red onion adds a bit of sharpness and crunch, while parsley provides freshness.
• The lemon-olive oil vinaigrette is a simple and flavorful way to dress the salad.