Description
A delightful fig salad with caramelized roasted sweet potatoes, hearty chickpeas, and a creamy feta tahini dressing. The blend of sweet, smoky, and tangy flavors makes this salad a standout dish.
Ingredients
Units
Scale
Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp sea salt
- Pinch of cayenne pepper powder
Feta Tahini Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 garlic clove, grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup crumbled feta
- 2 tbsp fresh chopped parsley
Additional Ingredients
- 6–8 fresh figs, quartered
- 1 can chickpeas, drained and rinsed
- 1 tsp za’atar seasoning
Instructions
- Prep the sweet potatoes. Toss sweet potatoes with olive oil, smoked paprika, cumin, salt, and cayenne pepper powder.
- Roast the sweet potatoes. Spread on a baking sheet and roast until crispy yet tender, flipping halfway through.
- Make the feta tahini dressing. Blend olive oil, lemon juice, tahini, garlic, salt, pepper, feta, and parsley until smooth.
- Toss the chickpeas. Combine chickpeas with za’atar seasoning and some of the dressing.
- Assemble the salad. Mix roasted sweet potatoes with figs, chickpeas, and remaining dressing.
- Serve and enjoy. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 5mg
