Spinach Salad with Chickpeas & Sweet Potatoes Dinner Recipe
This delicious dinner recipe combines roasted sweet potatoes, spiced chickpeas, and fresh spinach for a hearty, nutritious salad. Topped with a garlic-spiked yogurt dressing, it's a perfect balance of creamy, earthy, and crisp textures for a wholesome and satisfying meal.
Ingredients
Roasted Vegetables and Chickpeas:
- 1½ cups cooked chickpeas homemade or 1 15-ounce can, rinsed and drained
- 2 large sweet potatoes 1¼ pounds, peeled and cut into 1-inch cubes
- 2 medium carrots 8 ounces, cut into ¼-inch-thick rounds
- 8 tablespoons extra-virgin olive oil divided
- ¾ teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- 2 sprigs fresh thyme
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
Dressing:
- ⅓ cup plain Greek yogurt preferably whole-milk
- 2 teaspoons fresh lemon juice
- 1 garlic clove grated on a Microplane or minced
Salad Base:
- 5 ounces 5 cups fresh spinach
- 2 tablespoons thinly sliced shallots
Instructions
- Preheat the oven: Set your oven to 400°F and let it heat up fully.
- Dry the chickpeas: Spread the drained chickpeas on a clean dish towel or several layers of paper towels. Pat them dry thoroughly with another clean towel or paper towels to remove as much moisture as possible.
- Prepare and roast the vegetables: In a large bowl, combine the sweet potatoes and carrots with 2 tablespoons of olive oil. Sprinkle them with ¾ teaspoon of kosher salt, black pepper to taste, and the thyme sprigs. Mix well, then spread the vegetables evenly on a large, rimmed baking sheet. Roast them in the oven, tossing occasionally, for 40–50 minutes, or until they become golden brown and tender.
- Season and roast the chickpeas: While the vegetables are roasting, toss the chickpeas in a bowl with 2 tablespoons of olive oil, the chili powder, cumin, and a generous pinch of salt. Spread the chickpeas evenly onto a second rimmed baking sheet. Add the chickpeas to the oven about 10 minutes after the vegetables have started roasting and cook them for 30–40 minutes, or until they are crisp and golden. Once done, let both the vegetables and chickpeas cool slightly before assembling the salad.
- Make the yogurt dressing: In a small bowl, whisk together the yogurt, lemon juice, garlic, and the remaining 4 tablespoons of olive oil until smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed.
- Combine the salad: In a large mixing bowl, add the spinach, roasted vegetables, roasted chickpeas, and shallots. Drizzle the prepared dressing over the mixture and gently toss everything together until the dressing evenly coats the ingredients. Serve immediately for the best flavor and texture.
Notes
- For extra crisp chickpeas, let them air-dry for 15–30 minutes before roasting.
- Swap baby spinach for crinkly mature leaves for a more robust texture.
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