Roasted Sweet Potato and Chickpea Salad

This Roasted Sweet Potato and Chickpea Salad is a vibrant and nutritious dish perfect for a healthy midnight snack. The combination of sweet, roasted sweet potatoes and crunchy chickpeas is both satisfying and packed with flavor.

Ingredients

• Sweet potato - 300 grams
• Canned chickpeas - 240 grams (drained and rinsed)
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh spinach - 100 grams
• Cherry tomatoes - 100 grams (halved)
• Red onion - 1/4 medium (thinly sliced)
• Feta cheese - 50 grams (crumbled)
• Balsamic vinegar - 1 tablespoon
• Fresh parsley - 2 tablespoons (chopped)

Steps

1. Preheat your oven to 200°C (400°F).
2. Peel and cube the sweet potato into bite-sized pieces.
3. In a bowl, combine sweet potato, drained chickpeas, olive oil, paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
4. Spread the sweet potato and chickpea mixture on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.
6. While the sweet potato and chickpeas are roasting, prepare the salad base by placing fresh spinach, halved cherry tomatoes, and sliced red onion in a large bowl.
7. Once the sweet potato and chickpeas are done, remove them from the oven and let them cool slightly before adding to the salad bowl.
8. Add crumbled feta cheese, balsamic vinegar, and chopped parsley to the salad. Toss gently to combine.
9. Serve immediately and enjoy your healthy midnight dish!

Nutrition

• Calories: 360
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, which aids digestion and promotes a feeling of fullness.
• Packed with vitamins A and C from sweet potatoes, supporting immune function.

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