Roasted Sweet Potato and Chickpea Salad
This salad is a vibrant and flavorful combination of roasted sweet potatoes, chickpeas, red onion, and fresh parsley. The sweet potatoes are roasted until tender and slightly caramelized, adding a warm and earthy sweetness to the salad, while the chickpeas provide a nutty crunch and a boost of protein. The red onion adds a sharp and slightly spicy note, and the fresh parsley brightens the salad with its herbaceous flavor. A simple dressing made with olive oil, red wine vinegar, and dried oregano ties all the elements together, creating a salad that is both satisfying and refreshing.
The roots of this recipe can be traced back to the ancient Mediterranean region, where chickpeas and sweet potatoes have been cultivated for centuries. Chickpeas, also known as garbanzo beans, were a staple food in ancient Greece and Rome, and were often used in soups, stews, and salads. Sweet potatoes, originally from Central and South America, were introduced to Europe by Spanish explorers in the 16th century, and quickly became a popular ingredient in both sweet and savory dishes. Over time, these two ingredients found their way into the cuisines of many different cultures, and today they are enjoyed all over the world.
Roasted Sweet Potato and Chickpea Salad Roasted Sweet Potato and Chickpea Salad Roasted Sweet Potato and Chickpea Salad Roasted Sweet Potato and Chickpea Salad
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 pound sweet potatoes, peeled and cubed
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 red onion, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper.
  3. Spread sweet potatoes on a baking sheet and roast for 20 minutes, or until tender and browned.
  4. While the sweet potatoes are roasting, combine chickpeas, red onion, parsley, remaining 2 tablespoons olive oil, red wine vinegar, oregano, salt, and pepper in a large bowl.
  5. Once the sweet potatoes are roasted, add them to the bowl with the chickpeas and stir to combine.
  6. Serve immediately or chill for later.
Why It Works
  • Roasting the sweet potatoes brings out their natural sweetness and caramelizes their edges, creating a complex and flavorful base for the salad.
  • The chickpeas add a nutty crunch and a boost of protein, making this salad a filling and satisfying meal.
  • The red onion provides a sharp and slightly spicy note, adding depth and complexity to the flavor profile.
  • The fresh parsley brightens the salad with its herbaceous flavor, and adds a touch of freshness to balance out the sweetness of the sweet potatoes.
  • The simple dressing made with olive oil, red wine vinegar, and dried oregano ties all the elements together, creating a harmonious and well-balanced salad.