This roasted garbanzo beans (chickpeas) salad is loaded with different textures and fresh flavours. But it’s the exotic blend of fragrant spices that really transforms this salad into such a scrumptious yet satisfying dinner.
The vibrant aromatic Moroccan spices in this salad changed the roasted sweet potatoes and roasted garbanzo beans into bites of exotic flavour, absolutely sensational with the salty feta, crisp spinach and fresh herbs.
An ideal salad to have for dinner on its own, it travels well so would be perfect to take to a pot luck, for weekday lunches or to make ahead for entertaining.
Try it with…
Tips for perfect roasted garbanzo beans
- Make sure the garbanzo beans are completely dry, roll them gently between a kitchen towel.
- Be generous with the oil for maximum crispiness.
- Wait to coat them in the spices after they have been cooked.
- Do not roast your garbanzo beans the day before if you would like them to be crispy as they will soften, instead they will turn nutty and chewy.
- Start the roasted garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes and then turning off the oven, leave the chickpeas in the oven for an additional 15 minutes.
How to make this roasted garbanzo beans salad
1Roast your sweet potatoes
Preheat the oven to 230°C (450°F). Line two baking trays with baking paper or foil (one for the chickpeas the other for the sweet potatoes).
Wash your sweet potatoes, peel them then cut them into a medium dice.
Put the sweet potatoes in your baking tray and add the spices and ¼ cup olive oil, mix until they are well coated.
Roast for approximately 20-30 minutes or until the sweet potatoes are soft and golden. Take them out of the oven when done (keeping them in your hot oven may overcook them).
2Roast your garbanzo beans
Drain your tinned garbanzo beans in a colander, rinse well under cold water and then completely dry between to towels, and remove any chickpea skins that come off while drying. Transfer to your baking tray add 2 tablespoons of oil and 1 teaspoon of sea salt and mix until they are well coated.
Start the garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes, stopping halfway through to turn theM. Then turn the oven off and leave the garbanzo beans in the oven for an additional 15 minutes. Take them out add ½ a teaspoon of either smoked paprika or Moroccan spice mix then toss to coat.
3To make your salad
Wash your spinach and spin dry in a salad spinner to remove excess water.
Wash your parsley and mint leaves, shake to remove excess water and pat dry and roughly chop.
Add all your dressing ingredients to a glass jar and shake until emulsified.
4Assemble your salad
In a large mixing bowl add your roasted sweet potatoes and garbanzo beans, baby spinach, chopped herbs, crumbled feta and almonds.
Pour your dressing over your salad, season with salt and pepper, toss well to combine. Taste your salad and adjust seasonings according to your taste.
Arrange your salad in a salad bowl, garnish with some additional almond flakes and a sprinkle of paprika.
Serve when you are ready.
MAKE AHEAD tips for roasted garbanzo beans
- You can roast your chickpeas in advance but just keep in mind that this will change their texture from crunchy to chewy – still delicious though.
- Roast your sweet potatoes with the spices the day before.
- Wash your baby spinach just make sure that it is completely dry before storing to prevent bacteria.
- You can prepare the dressing the day before and keep it in your fridge in an air-tight container.
- Wash, completely dry then chop your parsley the day before.
To meal prep this salad for your lunches
- This salad makes the perfect packable salad to make for your weekday lunches. Just make it and pack into individual containers to take to work.
- You can leave out the mint to add on top as it has a tendency to go brown but to be honest once everything is mixed through with the dressing you won’t really notice so it is up to you.
- Do not mix the spinach through your salad just add it on top so that it doesn’t wilt and become soggy.
- You could add some grilled chicken breasts or pan-seared lamb if you like but it really is substantial enough on its own.
Looking for similar salads?
- 2 medium sweet potatoes (approximately 700 grams)
- 2 tins chickpeas (approximately 400 grams each)
- 2 tbsps Moroccan spice mix
- 1 tsp smoked paprika
- 6 tbsps olive oil
- Sea salt and cracked black pepper
- 2 cups baby spinach (approximately 60 grams)
- ½ cup parsley leaves (tightly packed)
- ½ cup mint leaves (tightly packed)
- ⅓ cup feta (crumbled)
- 2 tbsps almond flakes (toasted)
- ⅓ cup olive oil
- ⅓ cup lime juice (approximately 2 medium)
- 1 tbsps almond flakes (toasted)
- ½ tsp smoked paprika
- Preheat the oven to 230°C (450°F). Line two baking trays with baking paper or foil.
- Wash, peel and chop your sweet potatoes into a medium dice then put them in a baking tray with the spices and 3 tablespoons of olive oil, mix until they are well coated. Roast for approximately 20-30 minutes or until the sweet potatoes are soft and golden.
- Drain your tinned garbanzo beans (chickpeas) in a colander, rinse well under cold water and then completely dry in a towel (discard any skins you come across). Transfer to your baking tray add 2 tablespoons of oil and 1 teaspoon of sea salt and mix.
- Start the garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes and then turn the oven off and leave the garbanzo beans in the oven for an additional 15 minutes.
- When they are done, take them out and coat with ½ teaspoon of either smoked paprika or Moroccan spice mix.
- Wash and dry your spinach, parsley and mint leaves. Roughly chop the herbs
- Add all your dressing ingredients to a glass jar and shake until emulsified.
- Put everything in a large mixing bowl, pour over the dressing, season and toss well to combine. Taste and adjust seasonings.
- Arrange in a salad bowl, garnish with some additional almond flakes and a sprinkle of paprika.
- Serve when you are ready.