Spiced Sweet Potato Salad with Lemon Vinaigrette

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5 from 1 review

a fun entree salad with spiced sweet potatoes, crispy chickpeas, pickled red onions, cucumber, herbs, feta cheese, and a lemon vinaigrette

servings: 4



for the pickled red onions…

  • 1 small red onion, very thinly sliced
  • 1 cup red wine vinegar
  • ½ cup water
  • ½ cup sugar
  • ½ tsp kosher salt

for the spiced sweet potatoes…

  • 2 tbsp toasted sesame seeds
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp fennel seeds
  • 1 tsp kosher salt
  • 1 ½ lbs sweet potatoes (approximately 2 large), cut into fries ¼” thick
  • 1 (15.5 oz) can chickpeas, rinsed + drained + dried
  • ¼ cup olive oil

for the lemon vinaigrette…

  • 2 tsp lemon zest
  • ¼ cup fresh lemon juice
  • 2 tbsp honey
  • ½ cup olive oil
  • ¼ cup neutral oil (safflower, grapeseed, etc.)
  • kosher salt
  • freshly cracked black pepper

for the salad…

  • 1 (5 oz) container mixed greens
  • 1 small cucumber, very thinly sliced
  • ½ cup fresh parsley leaves, roughly chopped
  • ¼ cup fresh dill leaves, roughly chopped
  • 6 oz feta cheese, crumbled


  1. Preheat the oven to 425°F. Add the red onions to a shallow bowl. Combine the red wine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer. Turn off the heat and pour the liquid over the red onions. Use a piece of plastic wrap to submerge the onions under the liquid. Let sit for at least 30 minutes.
  2. Mix the sesame seeds, smoked paprika, garlic powder, fennel seeds, and salt in a large bowl. Add the sweet potato fries and chickpeas. Pour in the olive oil. Toss really well to coat. Spread the sweet potatoes out on a sheet pan in one, even layer. Spread the chickpeas out on another. Roast for 30-35 minutes until golden. Let cool for a few minutes.
  3. Meanwhile, combine the lemon zest, lemon juice, and honey in a mixing bowl. Whisk to combine. Slowly drizzle in the olive and neutral oils, whisking continuously. Season with salt and black pepper to taste.
  4. To assemble the salad, add the greens, cucumber, parsley, dill, feta, pickled red onions, and chickpeas to a large mixing bowl (leave a little bit of the feta, onions, and chickpeas out so you can use them to garnish). Drizzle in almost all of the vinaigrette and toss well.
  5. Arrange the salad in a large bowl. Top with the sweet potatoes. Drizzle the remaining vinaigrette over them. Garnish with the remaining ingredients.


If you have a mandolin, definitely use it to slice the cucumbers. It’s the easiest way to ensure they’re really thin and even.