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Snack recipe · from the recipe book

Warm Roasted Sweet Potato and Chickpea Salad

Caramelized sweet potato, crisp-edged cauliflower and smoky chickpeas tumble over tender greens with a bright lemon-olive oil dressing and salty feta.

Warm Roasted Sweet Potato and Chickpea Salad

Ingredients

  • 2½ medium300 gSweet potatoespeeled and cut into 3/4-inch cubes
  • ½ medium head300 gCauliflowercut into small florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • ½ cup chopped80 gRed onioncut into thin wedges
  • 3 tbsp40 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ½ tsp2.5 gSalt
  • ½ tsp1 gBlack pepper
  • 3 cups loosely packed90 gBaby spinach
  • 2¾ cups chopped60 gKalestems removed, thinly sliced
  • 2½ tbsp40 gLemon juice
  • 1 tsp2 gLemon zest
  • 1 clove3 gGarlicfinely grated
  • 1 tsp7 gHoney
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the pan, toss the sweet potato, cauliflower, chickpeas and red onion with half of the olive oil, the paprika, the cumin, half of the salt and half of the black pepper; spread in a single layer.
  3. Roast for 25 to 30 minutes, stirring halfway, until the sweet potato is tender and the cauliflower is browned at the edges. Scatter the pumpkin seeds over the pan for the last 4 minutes to toast.
  4. While the vegetables roast, whisk the lemon juice, lemon zest, garlic, honey, the remaining half of the salt and the remaining half of the black pepper in a large bowl, then whisk in the remaining half of the olive oil to make the dressing.
  5. Add the kale to the bowl with the dressing and rub it with your fingers for 1 minute to soften, then add the spinach.
  6. Tip the hot roasted vegetables, chickpeas and pumpkin seeds onto the greens and toss so the greens wilt slightly.
  7. Divide among 4 plates, top with the feta and serve warm.

Contains: Milk.

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

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