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+ servings
roasted sweet potato salad

Roasted Sweet Potato Salad with Mediterranean Lemon Dressing

Crispy chickpeas in a healthy roasted sweet potato salad paired with a refreshing Mediterranean Lemon Dressing – great for parents and toddlers.
Course Main Course
Cuisine Mediterranean
Total Time 30 minutes
Servings 4
Calories 540kcal
Author Dora


  • 4 medium sweet potatoes
  • 2 cans chickpeas
  • 2 large cucumbers
  • 2 cups cherry tomatoes
  • ½ cup radishes
  • 2 cups lettuce
  • 6 oz feta cheese sheep or goats preferably


  • 2 tsp dried cumin
  • 2 tsp dried paprika
  • 2 tsp garlic powder
  • 1 tsp cinnamon
  • ¼ tsp chilli flakes
  • 1 tsp olive oil

Lemon Mint Dressing

  • 2 tbsp extra virgin olive oil
  • 4 tbsp lemon juice
  • 1 grated garlic clove
  • 2 tsp dried or fresh mint
  • 2 tsp honey
  • 2 tbsp water


  • Preheat the oven to 400ºF (200ºC).
  • Peel the potatoes and cut into cubes. Lay them on a baking tray, coat with 1 tsp of cinnamon, 1 tsp paprika, and 1 tsp olive oil.
  • Drain the chickpeas, wash out with water and pat them dry. Place them on a baking tray evenly and coat with the remainder of spices: cumin, garlic, and paprika. Place in the oven.
  • Roast chickpeas and sweet potato for about 20 minutes.
  • While that is baking, wash and cut the vegetables into chunks and separate into 4 bowls.
  • Prepare the dressing by grating the garlic and mixing all the ingredients in a cup.
  • Once finished, add the chickpeas and sweet potato to each bowl. If you are feeding a toddler or kids that don't like mixed food the separate each ingredient on a plate for them.
  • Coat in the dressing (for kids it is your choice) and top with feta (avoid the feta for a toddler as it is too salty).


Calories: 540kcal