There’s just something magical about a salad that beautifully balances sweet, savory, and tangy flavors, and this Fig Salad with Roasted Sweet Potatoes, Chickpeas, and Tahini Dressing Recipe does exactly that! Imagine tender roasted sweet potatoes, crispy spiced chickpeas, luscious figs, and vibrant greens all drizzled with a creamy, garlicky tahini dressing — it’s a bowl full of textures and tastes that’ll have you hooked from the very first bite.
Why You Should Make This Recipe
Sweet and Savory Harmony: The roasted sweet potatoes bring a natural sweetness that pairs perfectly with the earthiness of chickpeas and the tang of the tahini dressing.
Loaded with Nutrients: This salad is packed with fiber, protein, vitamins, and antioxidants, making it not just delicious but incredibly nourishing.
Simple Yet Impressive: With just a handful of straightforward ingredients, you can create a dish that feels gourmet but is easy enough for any weeknight.
Versatile and Flexible: You can serve it as a light lunch, a side for dinner, or even as a stunning appetizer to wow your guests.
Ingredients & Substitutions
This Fig Salad with Roasted Sweet Potatoes, Chickpeas, and Tahini Dressing Recipe shines because of its use of simple, fresh ingredients that work together harmoniously. Each component adds its own unique texture or flavor — from creamy tahini richness to the smoky warmth of paprika — crafting a salad that’s anything but ordinary.
- Sweet potatoes: Choose firm, evenly colored sweet potatoes for the best roasting results; their natural sweetness is the salad’s star.
- Chickpeas: Canned chickpeas save time and get perfectly crispy when tossed with Za’atar seasoning, adding a wonderful herbal note.
- Figs: Fresh figs add a luscious sweetness and a beautiful pop of color; if unavailable, dried figs rehydrated briefly can work in a pinch.
- Tahini: This creamy sesame paste is the heart of the dressing, lending a nutty depth that balances the citrus and garlic.
- Za’atar seasoning: A fragrant Middle Eastern spice blend that elevates the chickpeas with thyme, sumac, and sesame seeds.
- Mixed greens: Use whatever you love or have on hand — arugula, spinach, or spring mix all provide a fresh, peppery base.
- Feta cheese: Adds a salty, tangy finish; goat cheese or halloumi can be fun alternatives.
How to Make Fig Salad with Roasted Sweet Potatoes, Chickpeas, and Tahini Dressing Recipe
Step 1: Roast the Sweet Potatoes
Start by heating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to keep things easy. Toss those sweet potato fries in olive oil, smoked paprika, cumin, sea salt, and just a touch of cayenne pepper for a subtle kick. Spread them out evenly so they roast up crisp without steaming — that little flip halfway through is key for golden brown edges that have the most incredible texture.
Step 2: Prepare the Chickpeas
While the sweet potatoes roast, grab your chickpeas and give them a good rinse and drain. Toss them with Za’atar seasoning, which brings an aromatic herbal layer to the dish. You can serve them as they are or give them a quick roast alongside the potatoes for extra crunch — either way, they add a hearty, savory bite that balances the sweetness marvelously.
Step 3: Whip up the Tahini Dressing
In a food processor or blender, combine extra virgin olive oil, fresh lemon juice, tahini, freshly grated garlic, kosher salt, black pepper, and chopped parsley. Blend until smooth, adding a little water if needed to reach a silky, pourable texture. This dressing is the perfect tangy, creamy hug that pulls all the vibrant salad elements together.
Step 4: Assemble Your Salad
In a large bowl, combine your mixed greens, roasted sweet potatoes, Za’atar-spiced chickpeas, and those perfectly halved fresh figs. Pour the tahini dressing over the top, then toss gently to make sure every bite is bursting with flavor. Crumble feta cheese over everything, giving the salad that final salty, creamy touch — and voila, you’re ready to serve!
How to Serve Fig Salad with Roasted Sweet Potatoes, Chickpeas, and Tahini Dressing Recipe
Garnishes
Sprinkle extra chopped fresh parsley or a sprinkle of toasted sesame seeds on top to add an eye-catching finish with a bit of crunch. A drizzle of good quality extra virgin olive oil at the end can also elevate the salad’s richness beautifully.
Side Dishes
This salad pairs wonderfully with warm, crusty bread to scoop up every last bit of dressing, or alongside grilled chicken or fish for a well-rounded meal. It also shines as part of a mezze spread featuring hummus, olives, and pita.
Creative Ways to Present
Serve this salad layered in a large, clear glass bowl to showcase the vibrant colors — the oranges of the sweet potato, deep purples of figs, and fresh greens. Or, make individual servings in mason jars for an adorable packed lunch or picnic option that keeps everything fresh and intact until ready to enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to avoid the greens getting soggy, adding it just before serving.
Freezing
This salad is best enjoyed fresh, so freezing isn’t recommended for the greens or figs. However, you can freeze extra roasted sweet potatoes and chickpeas separately; just thaw and reheat before tossing with fresh greens and dressing.
Reheating
Gently reheat roasted sweet potatoes and chickpeas in the oven or microwave to bring back their crispness. Then toss with fresh greens, figs, and dressing for a salad that tastes freshly made.
FAQs
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Can I use dried figs instead of fresh in this salad?
Yes! If fresh figs aren’t available, soaked dried figs work well. Soak them briefly in warm water to plump them up, then slice and add them to your salad for sweetness and texture.
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Is this recipe gluten-free?
Absolutely. All the ingredients used in the Fig Salad with Roasted Sweet Potatoes, Chickpeas, and Tahini Dressing Recipe are naturally gluten-free, making it safe and delicious for anyone avoiding gluten.
- Can I make the tahini dressing ahead of time?
Definitely. The dressing can be prepared a few days ahead and stored in the fridge in an airtight container. Give it a good stir before drizzling over your salad.
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What can I substitute for Za’atar seasoning?
If you don’t have Za’atar on hand, a mix of dried oregano, thyme, sumac, and sesame seeds can mimic its flavors quite well. Alternatively, simple ground cumin and sesame seeds add depth to the chickpeas.
Final Thoughts
I can’t recommend this Fig Salad with Roasted Sweet Potatoes, Chickpeas, and Tahini Dressing Recipe enough — it’s a delightful bowl of fresh, comforting flavors that’s bound to become a favorite. Whether you’re feeding yourself or a crowd, each bite will bring a smile, and its nourishing qualities make it feel extra special. Give it a try, and let yourself enjoy the beautiful harmony of tastes and textures!
Print
Fig Salad with Roasted Sweet Potatoes, Chickpeas, and Tahini Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and nutritious Fig Salad featuring roasted sweet potato fries and seasoned chickpeas, combined with fresh figs, mixed greens, and a creamy tahini-lemon dressing. This salad balances sweet, smoky, and tangy flavors with a deliciously crispy texture, perfect for a healthy lunch or dinner.
Ingredients
Roasted Sweet Potatoes
- 1 pound sweet potatoes, peeled and cut into fries
- 1 Tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
Chickpeas
- 1 15-ounce can chickpeas, rinsed and drained
- 2 teaspoons Za’atar seasoning
Salad
- 6 figs, halved
- 6 cups mixed greens
Dressing
- 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 cheese, plus more for serving
Instructions
- Roast the Sweet Potatoes: 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, sea salt, and cayenne pepper until they are evenly coated. Spread the fries in a single layer on the prepared baking sheet, ensuring they are not 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.
- Prepare the Dressing: In a food processor, blend together the extra virgin olive oil, lemon juice, tahini, grated garlic, kosher salt, black pepper, fresh chopped parsley, and feta cheese until smooth. Add 1-2 tablespoons water to thin the dressing to your desired consistency.
- Season the Chickpeas: In a bowl, combine the rinsed and drained chickpeas with Za’atar seasoning. Mix well so the chickpeas are fully coated with the seasoning.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted sweet potato fries, seasoned chickpeas, and halved figs. Pour the tahini-lemon dressing over the salad and toss gently to combine. Serve topped with additional feta cheese if desired. Enjoy!
Notes
- You can substitute fresh figs with dried figs if fresh ones aren’t available, but fresh will provide the best texture and flavor.
- Za’atar seasoning can be found in most grocery stores or Middle Eastern markets; it adds a unique herbal and nutty flavor to the chickpeas.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- If you prefer spicier fries, increase the cayenne pepper slightly according to taste.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day; keep the dressing separate until ready to serve.
