Fig Salad with Roasted Sweet Potatoes and Chickpeas

5 from 1 vote

This fig salad combines chickpeas, roasted sweet potatoes, sweet figs, and a creamy tahini dressing for a healthy meal you'll love!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main Course, Side

Cuisine: American

Keyword: fig salad, fig salad recipe

Servings: servings

Preheat your oven to 425°F (220°C), and line a baking sheet with parchment paper.
In a large bowl, toss the sweet potato fries with olive oil, smoked paprika, cumin, salt, and cayenne until evenly coated.
1 pounds sweet potatoes peeled and cut into fries, 1 Tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/2 teaspoon sea salt, 1/8 teaspoon cayenne pepper
Spread the fries in a single layer on the prepared baking sheet, making sure they aren’t overcrowded.
Bake for 25-30 minutes, flipping halfway through, until the fries are crispy and golden brown.
Remove from the oven and season with additional salt if needed.

Blend in food processor. Add 1-2 tablespoons water for thinning
1/3 cup extra virgin olive oil, Juice of 1 large lemon, 3 Tablespoons tahini, 2 cloves garlic grated, Kosher salt to taste, Black pepper to taste, 2 Tablespoons fresh chopped parsley, 1/2 cup feta

Add the chickpeas and Za'atar seasoning to a bowl. Mix to combine and coat.
1 15 ounce can chickpeas, 2 teaspoons Za’atar seasoning

Combine all the salad ingredients in a large bowl. Pour the dressing on top, and toss to combine. Enjoy!
6 Figs, 6 cups mixed greens