Zesty Lime and Cayenne Roasted Chickpea and Sweet Potato Salad

"This warm, bright, and flavorful salad is a wonderful weeknight option when you don't want to do a lot of fussing but are still craving a filling, protein-packed bowl. All you have to do is roast some chickpeas and sweet potatoes, and toss some greens in my easy lime dressing. This dressing lives up to its name, using just three ingredients and taking 3 minutes to prepare! The sweet potatoes and chickpeas are topped with spicy cayenne pepper to give the salad a bit of heat, which the lime and maple dressing balances with light sweetness. Everything is sprinkled with lime zest to enhance that intoxicating citrus aroma and taste."

Ingredients
  • 2 medium to large sweet potatoes (670 g total)
  • 4 tablespoons extra-virgin olive oil
  • 1 (14-ounce/398 mL) can chickpeas, drained and rinsed*
  • 1/2 teaspoon fine sea salt, plus a pinch
  • Cayenne pepper
  • 2 Large Limes
  • 2 teaspoons pure maple syrup
  • 1 (5-ounce/140 g) package mixed baby greens
  • 1 Large ripe avocado (240 g), pitted and diced
  • 1/3 cup (50 g) roasted pepitas

For convenience, I like to keep store-bought roasted pepitas on hand. If you use salted store-bought pepitas, you may need to reduce the salt called for in my recipes. To roast raw pepitas at home, spread them out over a small baking sheet and toss with 1 teaspoon olive oil. Roast at 325°F (160°C) for 10 to 13 minutes, until lightly golden.

Method
  1. Preheat the oven to 425°F (220°C). Position the oven racks in the middle of the oven. Line two large rimmed baking sheets with parchment paper.
     
  2. Peel the sweet potatoes and chop them into small 1/2-to 1-inch (1 to 2.5 cm) chunks (you should have 4 to 4 1/2 cups chopped). Place the sweet potatoes on one of the prepared baking sheets and toss with 1 tablespoon plus 1 teaspoon of the oil until coated. Spread the potatoes out into an even layer over the pan.
     
  3. Pat the chickpeas dry with a kitchen towel. Transfer them to the second prepared baking sheet and toss with 2 teaspoons of the oil. Spread out into an even layer over the pan. Sprinkle the sweet potatoes and the chickpeas with 1/4 teaspoon of the salt each and season them with a bit of cayenne pepper (start with small amount, as it's intense-you can add more after roasting if desired).
     
  4. Roast the potatoes and chickpeas for 25 to 35 minutes (I roast for 30 minutes), until the sweet potatoes are fork-tender and the chickpeas are golden and crunchy and look a bit shriveled There's no need to flip them halfway through roasting (score!)
     
  5. Meanwhile, to make the dressing, zest and juice the limes, set aside the zest for later In a large bowl, whisk together the remaining 2 tablespoons oil, 3 tablespoons of the lime juice, the maple syrup, and a pinch of salt. Transfer 2 tablespoons of the dressing to a small bowl and set aside for topping the salads just before serving.
     
  6. Add the mixed greens to the bowl with the dressing and toss until fully coated.
     
  7. Portion the dressed greens into four shallow bowls. Divide the sweet potatoes, chickpeas, avocado, and pepitas (about 4 teaspoons per bowl) equally among the bowls
     
  8. Top each salad with 1 1/2 teaspoons of the reserved dressing and a sprinkling of the lime zest. Serve warm.
 
STORAGE
Store the sweet potatoes, chickpeas, and dressing in separate airtight containers in the fridge for up to 3 days. The dressed salad greens don't keep very long, so I don't recommend storing leftovers in the fridge. Instead of dressing all the greens at once, you can build a single salad at a time to ensure everything stays fresh
 
TIP
* One 14-ounce (398 mL) can of chickpeas is equivalent to 1/2 cups cooked chickpeas, if you prefer to cook them from scratch.
 
UP THE GLOW
For an extra-creamy salad, try drizzling your favorite tahini over the top!
Vegetarian
Source
Meal-Worthy Salads