Grill Master's Mediterranean Chickpea Sweet Potato Salad with Mint-Lime Dressing
This vibrant salad combines roasted sweet potatoes and chickpeas with fresh herbs and a zesty dressing. It's the perfect side dish for any barbecue and brings Mediterranean flair to your plate. You'll love how easy it is to prepare and how delicious it tastes!
Preparation
15 min.
Cook / Bake
25 min.
Servings
4
Calories
350 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 2 mediumsweet potatoes(about 1.5 lbs)
- 1 canchickpeas(15 oz, drained and rinsed)
For roasting
- 2 tbspolive oil
- 1 tspsmoked paprika
- 0.5 tspcumin
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(to taste)
- 0.25 cupfresh mint(chopped, for dressing)
- 0.25 cupfresh parsley(chopped, for dressing)
- 2 tbspred onion(finely diced)
For dressing
- 0.25 cupolive oil
- 2 tbsplime juice
- 1 tsphoney
- 1 clovegarlic(minced, for dressing)
- 1 pinchsalt(to taste, for dressing)
- 1 pinchblack pepper(to taste, for dressing)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1/2-inch cubes. Drain and rinse the canned chickpeas thoroughly.
In a large bowl, combine the cubed sweet potatoes and chickpeas. Drizzle with 2 tablespoons of olive oil, then sprinkle with smoked paprika, cumin, salt, and pepper. Toss until everything is evenly coated.
Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crisp. Stir halfway through roasting for even cooking.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together 1/4 cup olive oil, lime juice, honey, minced garlic, salt, and pepper until well combined.
Once the roasted sweet potatoes and chickpeas are done, remove them from the oven and let them cool slightly.
In a large serving bowl, combine the roasted sweet potatoes and chickpeas with the chopped fresh mint, fresh parsley, and finely diced red onion.
Pour the mint-lime dressing over the salad ingredients. Toss gently to ensure all components are thoroughly coated with the dressing. Serve warm or at room temperature.
💡 Tipp
Varianten
- Add crumbled feta cheese for a salty kick.
- Include toasted pine nuts or sunflower seeds for added crunch.
- Try fresh dill or cilantro instead of, or in addition to, mint and parsley.
Ersatz & Alternativen
- No sweet potatoes? Regular potatoes or butternut squash can be used.
- No chickpeas? White beans or cannellini beans are a good alternative.
- If you don't have fresh lime, lemon juice can be substituted.
Aufbewahrung
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and often taste even better the next day.
Einfrieren
This salad is not suitable for freezing, as the texture of the roasted vegetables and fresh herbs will degrade upon thawing.
Nutrition per serving
Calories
350 kcal
Protein
8 g
Carbohydrates
45 g
Fat
17 g
Fiber
10 g
Recipe on TomTaste: https://tomtaste.com/recipe/grill-master-s-mediterranean-chickpea-sweet-potato-salad-with-mint-lime-dressing