Sweet Potatoes and Chickpeas Salad

Looking for a healthy salad recipe that’s both filling and flavorful? This sweet potatoes and chickpeas salad is loaded with nutrients, plant-based protein, and fresh ingredients. With crispy tofu, creamy avocado, and a touch of feta, it’s perfect for lunch, dinner, or meal prep.

Ingredients

• 2 cups arugula

• 2 cups romaine lettuce (dark leaves)

• 1 medium sweet potato, peeled and cubed

• 1 avocado, sliced

• ½ cup feta cheese, crumbled

• 1 block of tofu, breaded and pan-fried until crispy

• 1 jar (about 240 g drained) chickpeas

• 1 tbsp extra virgin olive oil

• 1 tsp paprika

• 1 tsp turmeric

• Salt and pepper to taste

How to Make

Step 1 – Roast the Sweet Potatoes

• Preheat oven to 425°F (220°C).

• Peel, cube, season with olive oil, salt, and pepper.

• Roast for about 30 minutes until golden and tender.

Step 2 – Cook the Chickpeas

• Rinse chickpeas well to remove excess salt.

• Heat olive oil in a skillet.

• Add chickpeas + paprika + turmeric.

• Cook for 5–7 minutes until crispy.

Step 3 – Prepare Crispy Tofu

• Cut tofu into cubes.

• Coat with breadcrumbs or cornstarch (gluten-free option).

• Pan-fry until golden on all sides.

Step 4 – Assemble the Salad

• In a large bowl, add arugula and romaine.

• Top with roasted sweet potatoes, seasoned chickpeas, crispy tofu, avocado, and feta.

• Drizzle with olive oil or your favorite dressing.

• Toss gently and serve fresh!

FAQs

1. Can I make this salad ahead of time?

Yes, you can roast the sweet potatoes and prepare the chickpeas and tofu in advance. Assemble right before eating.

2. What dressing pairs best?
A lemon-tahini dressing or olive oil with balsamic vinegar works great.

3. Is this salad vegan?
Just replace feta with vegan cheese and you’re good to go!

4. Can I use canned chickpeas instead of jarred?
Yes, simply rinse them well to reduce sodium.