Mediterranean Roasted Sweet Potato and Zucchini Salad
Mediterranean Roasted Sweet Potato and Zucchini Salad
Course Salad
Cuisine Mediterranean
Keyword Mediterranean salad, sweet potato salad
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4
Calories 207kcal
Author Plating Pixels
Ingredients
2largesweet potatoespeeled and cut into ½ inch squares
1zucchinicut into ½ inch squares
3tablespoonsolive oilseparated into thirds
1teaspoonground allspice
salt and pepperto taste
3garlic clovesminced
1(14.5 ounce ) canchickpeas, drained
2tablespoonsfresh squeezed lemon juice
2stalksgreen onionsthinly sliced
1tablespoontahini
2teaspoonsfresh lemon zest
1handfulfresh cilantro leaves
¾cupcrumbled feta cheese
Instructions
Preheat oven to 400º F. Grease baking sheet or line with parchment paper. Place diced sweet potatoes on baking sheet. Drizzle with 1 tablespoon olive oil, evenly sprinkle with allspice. Sprinkle with salt and pepper to taste. Roast 30-45 minutes, stirring halfway between. Add zucchini and roast an additional 10-15 minutes, or until outside edges are slightly browned and caramelized. Remove to cool slightly.
Heat 1 tablespoon olive oil in medium frying pan over medium heat. Add garlic, cook 1-2 minutes till golden, add drained chickpeas and lemon juice. Saute 3-4 minutes until chickpeas dry slightly and are warmed through. Stir in green onions and remove from heat.
To make dressing: In a small bowl combine tahini, lemon zest, 1 tablespoon olive oil; and salt and pepper to taste. Stir in water, 1 teaspoon at a time, to thin to desired consistency.
Combine roasted vegetables and chickpeas in large bowl. Pour dressing over and toss to coat. Serve warm and garnish with cilantro and feta cheese.