Roasted Sweet Potato and Chickpea Greek Salad Bowl
This nourishing bowl combines roasted, spiced sweet potatoes and crispy chickpeas with a crisp Greek-style salad, tangy feta, briny olives, and a zesty lemon-oregano dressing. It’s vegetarian, gluten-free, and packed with Mediterranean flavors, perfect for a satisfying lunch or dinner.
Time Overview
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
For the Roasted Sweet Potatoes & Chickpeas
Sweet potatoes 2 medium (about 500 g), peeled and cubed
Canned chickpeas – 1 can (400 g), drained and rinsed
Olive oil 3 tbsp
Ground cumin 1 tsp
Smoked paprika 1 tsp
Garlic powder ½ tsp
Salt ½ tsp
Black pepper ¼ tsp
For the Greek Salad Base
Romaine lettuce – 4 cups, chopped
Cherry tomatoes 1½ cups, halved
Cucumber 1 medium, diced
Red onion ¼ cup, thinly sliced
Kalamata olives ½ cup, pitted and halved
Feta cheese ½ cup, crumbled
Fresh parsley ¼ cup, chopped
For the Lemon-Oregano Dressing
Olive oil 3 tbsp
Lemon juice 2 tbsp
Red wine vinegar 1 tbsp
Dijon mustard 1 tsp
Dried oregano 1 tsp
Salt ¼ tsp
Pepper ⅛ tsp
Instructions
Step 1 – Roast the sweet potatoes and chickpeas
Preheat oven to 200°C / 400°F.
On a baking sheet, toss sweet potato cubes and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper.
Spread in a single layer and roast for 20–25 minutes, stirring halfway, until potatoes are tender and chickpeas lightly crisp.
Step 2 – Prepare the salad base
In a large salad bowl, add romaine lettuce, tomatoes, cucumber, red onion, olives, feta, and parsley.
Set aside while potatoes and chickpeas roast.
Step 3 – Make the dressing
In a small jar or bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, oregano, salt, and pepper until emulsified.
Step 4 – Assemble the bowls
Divide salad base among 4 bowls.
Top each with roasted sweet potatoes and chickpeas.
Drizzle with dressing just before serving.
Notes & Tips
Meal prep friendly: Roast the veggies ahead of time and store separately from the salad for up to 3 days.
Protein boost: Add grilled chicken, salmon, or quinoa.
Extra crunch: Sprinkle with toasted almonds, sunflower seeds, or pumpkin seeds.
Flavor twist: Add a spoon of tzatziki or hummus for creaminess.
Frequently Asked Questions
Q1: Can I use baby spinach instead of romaine?
Yes — spinach, arugula, or mixed greens all work well.
Q2: Can I make the dressing in advance?
Yes, store in the fridge for up to 5 days and shake before using.
Q3: Can I use dried chickpeas?
Yes — just soak and cook them first before roasting.
Nutritional Value
Calories: 365 kcal
Protein: 10 g
Fat: 19 g
Carbohydrates: 43 g
Fiber: 9 g
Sodium: 540 mg