Sweet Potato Chickpea Salad with Pesto
Ingredients
The salad
-
3
large
sweet potatoes
-
2
tablespoons
olive oil
-
1
15 oz
chickpeas
-
⅓
cup
basil pesto
-
3
tablespoons
minced red onion
-
¼
cup
chopped basil
-
⅓
cup
crumbled feta cheese
-
to taste
salt and black pepper
For serving
-
to taste
arugula or mixed salad greens
Instructions
- Preheat the oven to 400°F.
- Cut sweet potatoes into ½-inch pieces and place them on a baking sheet.
- Drizzle sweet potatoes with olive oil and toss to coat, then season with salt and pepper.
- Roast the sweet potatoes for 40 minutes, stirring occasionally.
- In a large bowl, combine roasted sweet potatoes, chickpeas, pesto, red onion, basil, and feta cheese, and gently stir to combine.
- Season the mixture with salt and pepper to taste.
- Serve the salad on a bed of arugula or mixed greens.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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