By Nathan Haskins
Start by preparing all the vegetables. If not already done, cube the roasted sweet potato and drain the cooked chickpeas if they are canned. Halve the cherry tomatoes.
In a small bowl, whisk together the olive oil, the juice from half of a lemon, a pinch of salt, and a dash of black pepper to make the dressing.
In a large mixing bowl, combine the cubed roasted sweet potato, cooked chickpeas, arugula or mixed greens, and halved cherry tomatoes.
Drizzle the prepared dressing over the salad ingredients in the mixing bowl.
Toss the salad gently to ensure all the ingredients are well coated with the dressing.
Transfer the salad to serving bowls and sprinkle the crumbled feta on top before serving.
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This Salad Vegetarian Quick & Easy recipe is ready in 20 minutes and features Roasted sweet potato (cubed), Cooked chickpeas, Arugula or mixed greens and other delicious ingredients. Contains 320 calories total.
Start by preparing all the vegetables. If not already done, cube the roasted sweet potato and drain the cooked chickpeas if they are canned. Halve the cherry tomatoes.
In a small bowl, whisk together the olive oil, the juice from half of a lemon, a pinch of salt, and a dash of black pepper to make the dressing.
In a large mixing bowl, combine the cubed roasted sweet potato, cooked chickpeas, arugula or mixed greens, and halved cherry tomatoes.
Drizzle the prepared dressing over the salad ingredients in the mixing bowl.
Toss the salad gently to ensure all the ingredients are well coated with the dressing.
Transfer the salad to serving bowls and sprinkle the crumbled feta on top before serving.
Calories per Serving: 320
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