Fig Salad with Roasted Sweet Potatoes and Chickpeas
Looking for a fresh and satisfying salad that brings together sweet, savory, and nutritious elements? This Fig Salad with Roasted Sweet Potatoes and Chickpeas is just the dish you need! Packed with flavor and vibrant ingredients, it’s perfect for lunch or as a light dinner. Let’s dive in!
Why make this recipe?
This salad is not only delicious but also healthy. The combination of roasted sweet potatoes, protein-rich chickpeas, and juicy figs provides a well-rounded meal. Plus, it’s a great way to enjoy seasonal produce. Whether you’re hosting a gathering or just need a quick meal, this salad is sure to impress.
How to prepare Fig Salad with Roasted Sweet Potatoes and Chickpeas
Ingredients:
- 2 cups sweet potatoes, diced 🍠
- 1 can chickpeas, drained and rinsed 🥫
- 1 cup fresh figs, quartered 🍐
- 4 cups mixed salad greens 🥗
- 1/4 cup feta cheese, crumbled 🧀
- 2 tablespoons tahini 🌿
- 2 tablespoons olive oil 🫒
- 1 tablespoon lemon juice 🍋
- Salt and pepper to taste 🧂
Instructions:
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the sweet potatoes in the oven for about 20-25 minutes, until they are tender and slightly caramelized.
- While the sweet potatoes are roasting, prepare the dressing by whisking together tahini, olive oil, lemon juice, salt, and pepper in a small bowl.
- In a large salad bowl, combine the mixed greens, roasted sweet potatoes, chickpeas, quartered figs, and crumbled feta.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill for a bit to let the flavors meld.
How to serve Fig Salad with Roasted Sweet Potatoes and Chickpeas
Serve this salad fresh, garnished with extra feta and figs if desired. It pairs well with crusty bread and a light wine for a delightful meal.
How to store Fig Salad with Roasted Sweet Potatoes and Chickpeas
If you have leftovers, store the salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate to maintain the freshness of the greens.
Tips for preparing Fig Salad with Roasted Sweet Potatoes and Chickpeas
- Make sure to cut the sweet potatoes into even pieces for consistent roasting.
- Feel free to swap the figs for other seasonal fruits like pears or apples if you prefer.
- For a vegan option, omit the feta cheese or substitute it with a plant-based alternative.
Variations
You can customize this salad to your liking! Consider adding avocados for creaminess, nuts for crunch, or even a sprinkle of seeds for extra nutrition.
FAQs
1. Can I use frozen sweet potatoes?
Yes, you can use frozen sweet potatoes, but make sure to thaw and drain excess moisture before roasting.
2. What can I substitute for tahini?
If you don’t have tahini, you can use almond butter or sunflower seed butter as a substitute.
3. How can I make this salad more filling?
To make it more filling, add grilled chicken, shrimp, or quinoa for extra protein and heartiness.
Enjoy your colorful and nutritious Fig Salad with Roasted Sweet Potatoes and Chickpeas! 🌟🧡