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–+ servings
Healthy chickpea sweet potato salad with crunchy vegetables and creamy feta.

Dense Chickpea Sweet Potato Salad (Healthy Marinade)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people (up to 6)
Author: Nico Pallotta

  • 1½ pounds (650 g) sweet potatoes
  • 1 can chickpeas 15 oz / 400 g each can — drained and rinsed — or 1½ cups / 240 g cooked chickpeas
  • 1 cup (150 g) corn fresh, canned, or frozen
  • 1 cup (150 g) green bell pepper diced
  • ½ red onion chopped
  • 4 ounces (110 g) crumbled feta substitute a diced avocado or chopped sun-dried tomatoes for dairy-free

Dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice or apple cider vinegar
  • 2 tablespoons mustard Dijon or yellow
  • 1 tablespoon honey or maple syrup — optional for a touch of sweetness
  • 1 teaspoon dried oregano
  • ½ teaspoon salt + black pepper to taste

  • Roast the Sweet Potatoes: Heat oven to 425°F (220°C). Peel and dice 1½ pounds sweet potatoes, then toss with a drizzled of olive oil, a pinch of salt, and pepper. Roast for 20 - 25 minutes until golden and fork tender.
    Quick tip: Use an air fryer at 400°F for 15–18 minutes, shaking halfway.
    Step 1 Fork tender roasted sweet potatoes after 25 minutes in the oven.
  • Make the Dressing: In a medium bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper until smooth and creamy.
    Step 2 Whisking honey mustard olive oil lemon juice and oregano in a bowl for the dressing.
  • Marinate the Chickpeas: Drain and rinse 1 can chickpeas, shake off water, then stir into the dressing. Let sit while you prep the veggies.
    Tip: Warm chickpeas in the microwave for 30 seconds first to help them absorb more flavor.
    Step 3 Chickpeas marinating in honey mustard dressing for rich Mediterranean flavor.
  • Add Veggies and Toss: In a large bowl, add 1 cup corn, 1 cup green bell pepper (diced), ½ red onion (chopped), and 4 ounces crumbled feta. Add the roasted sweet potatoes, chickpeas and dressing, then toss gently to combine. Serve warm or chilled.
    Step 4 Serving dense sweet potato salad with chickpeas veggies and feta on a platter.
Substitutions
  • Chickpeas → White beans or lentils for a twist on this Mediterranean salad.
  • Sweet potatoes → Butternut squash or carrots for the same cozy, roasted sweetness.
  • Bell pepper → Any color works, or use cherry tomatoes for a juicy pop.
  • Corn → Fresh, frozen, or grilled kernels — or swap in peas for variety.
  • Red onion → Shallots or green onions for a gentler flavor.
  • Feta cheese → Diced avocado, sun-dried tomatoes, or non-dairy feta for a creamy, salty bite.
  • Homemade dressing → Use maple syrup instead of honey or apple cider vinegar instead of lemon juice.
 
Tips
  • Cut the sodium: Check labels, choose low-sodium canned foods, rinse chickpeas well, and even give feta a quick rinse before seasoning.
  • Marinate the chickpeas: Let them soak in the honey-mustard dressing — it’s the secret to deep flavor and no canned taste.
  • Warm before marinating: A quick 30-second microwave helps chickpeas absorb the dressing like a sponge.
  • Roast to golden perfection: Caramelized edges on sweet potatoes = maximum flavor.
  • Go fresh with lemon juice: Bottled just can’t match that bright, clean, Mediterranean tang.
  • Mix up the textures: Creamy feta, tender sweet potatoes, and crisp bell peppers — texture heaven.
  • Make it ahead: Keeps up to 3 days in the fridge — perfect for easy meal prep.
  • Taste and tweak: Before serving, toss, taste, and adjust — a squeeze of lemon or extra feta makes all the difference.
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