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Lunch recipe · from the recipe book

Roasted Sweet Potato Chickpea Chopped Cabbage Salad

Caramelized cumin-roasted sweet potatoes and crispy chickpeas over crunchy chopped cabbage with a creamy lemon-garlic tahini dressing and salty feta.

Roasted Sweet Potato Chickpea Chopped Cabbage Salad

Ingredients

  • 5½ medium700 gSweet potatoescut into 3/4-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp27 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 6 cups shredded420 gGreen cabbagefinely chopped
  • 2 cups sliced200 gCucumberdiced
  • ½ medium60 gRed onionfinely chopped
  • ½ cup chopped30 gFresh parsleychopped
  • ½ cup crumbled80 gFeta cheesecrumbled
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ⅓ cup70 gTahini
  • ¼ cup60 gLemon juice
  • 2 cloves6 gGarlicgrated
  • 1½ tsp10 gHoney
  • 3 tbsp45 gWatercold

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the sweet potato and chickpeas with the olive oil, cumin, paprika, black pepper and half of the salt; spread in one layer.
  3. Roast for 30 to 35 minutes, stirring halfway, until the sweet potato is tender and browned and the chickpeas are crisp.
  4. While it roasts, make the dressing: whisk the tahini, lemon juice, garlic, honey and the remaining half of the salt, then whisk in the water a little at a time until smooth and pourable.
  5. In a large bowl, combine the cabbage, cucumber, red onion and parsley, then toss with about two-thirds of the dressing.
  6. Let the roasted sweet potato and chickpeas cool for 5 minutes, then add them to the bowl and toss gently.
  7. Divide among 4 plates, top with the feta and pumpkin seeds, and drizzle with the remaining third of the dressing.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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