Roasted Purple Potato & Chickpea Salad with Sweet Chili Lime Dressing

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a dairy-free option while cottage cheese is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and sunflower seeds are less expensive.

purple potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are nutritious while white potatoes are a cost-effective alternative.

Preheat your oven to 400°F (200°C).

In a bowl, toss the purple potato cubes with olive oil, honey chili glaze seasoning, potato seasoning, and salt.

Spread the seasoned purple potato cubes on a baking sheet lined with parchment paper.

Roast in the preheated oven for about 30-40 minutes, or until tender.

In a bowl, toss the chickpeas with olive oil, honey chili glaze seasoning, potato seasoning, and salt.

Spread the seasoned chickpeas on a baking sheet lined with parchment paper.

Roast in the preheated oven for about 6-7 minutes, or until lightly browned.

On a serving plate, place the baby spinach, baby kale, and arugula.

Drizzle the dressing over the salad.

Add the sliced onions, halved mini tomatoes, crumbled feta cheese, roasted purple potato cubes, roasted chickpeas, and radish sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens