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sweet potato salad with chickpeas & arugula with home made dressing

Roasted Sweet Potato Salad With Arugula

Roasted sweet potato salad with chickpeas & arugula with homemade dressing is easy & healthy. The dressing is flavorful, but not overpowering and compliments the roasted sweet potato nicely. The combination of sweet potato and arugula leaves is tasty! This can serve as a warm side salad for an elaborate meal or add some quinoa/wild rice to the salad and make it a hearty lunch. This will be a wonderful, colorful, tasty addition to your Thanksgiving meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

  • 50 grams baby arugula leaves

SWEET POTATOES

  • 500 grams (approx.1 lb) sweet potatoes
  • 1 tablespoon olive oil plus more if needed
  • ½ teaspoon rosemary
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika to taste
  • ¼ teaspoon thyme
  • Salt & pepper to taste

GARBANZO BEANS/CHICK PEAS

  • 1 15 oz can garbanzo beans
  • 1-2 teaspoon olive oil
  • ½ teaspoon paprika ; or to taste
  • Salt & pepper to taste

SALAD DRESSING

  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoon maple syrup
  • Salt & pepper to taste

Instructions
 

PREP WORK

  • Preheat oven to 400 degrees F. Line a baking tray with parchment paper.
  • Wash, peel & cut sweet potatoes to ½-inch peices.
  • Rinse baby arugula leaves and rinse and drain chickpeas.
  • Get the rest of the ingredients ready. Gently crush thyme & rosemary.

COOKING

  • To a bowl, add the sweet potato pieces, olive oil, paprika, crushed rosemary, and thyme. To the same bowl, add the garlic powder, salt & pepper. Mix well.
  • Place the seasoned sweet potatoes on half of the baking sheet. Roast in the oven for a total of 35 minutes. Set a timer for 15 minutes. [Note: We will add the chickpeas to the baking tray when the timer beeps and continue roasting the sweet potatoes along with the chick peas].
  • PREPARE THE CHICK PEAS - To the same bowl, add the rinsed & drained chickpeas. Season with oil, paprika, salt, and pepper.
  • PREPARE THE SALAD DRESSING - In a small bowl, whisk together all the ingredients listed under salad dressing.
  • When the sweet potatoes have roasted for 15 minutes ( when the timer set to 15 minutes beeps), remove the baking tray from the oven, add the seasoned chickpeas to the other half of the tray in a single layer. Place the tray back in the oven and continue cooking for another 20 minutes. [Note 1: The total roasting time for sweet potatoes is 35 minutes]. [Note 2: If the sweet potatoes look dry, drizzle with a little oil]
  • Remove from the oven.

TO SERVE

  • Place arugula leaves on a serving tray. Top with sweet potatoes & chickpeas mix. Drizzle the salad dressing.

Video

Notes

  • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish).  1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
  • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
  • Serving size – This makes four servings. Adjust the serving size to fit your dietary needs. 
  • Try to keep the pieces uniform in size to ensure even cooking.
  • If using dry chickpeas, soak them in water overnight. Pre-cook them before using them in the recipe.
  • Start by preparing the sweet potatoes. While they are roasting in the oven, you can move on to the rest of the steps in the recipe. This will save time.
  • I use a large baking tray to prepare this recipe. You can line the tray with some parchment paper for ease of cleaning. Spread the sweet potatoes on one half of the baking sheet and use the other half to roast the chickpeas. (This reduces the number of dishes used in the preparation, YAY!).
  • Do not overcrowd the baking tray to get well-roasted sweet potato pieces and crunchy chickpeas.