This Fig Salad with Roasted Sweet Potatoes and Chickpeas brings together hearty, comforting flavors that are perfect for any season. With crispy roasted sweet potatoes, sweet figs, and a creamy feta tahini dressing, each bite is a delicious balance of savory and sweet!
Table of Contents
What is Fig Salad with Roasted Sweet Potatoes?
Roasted sweet potato salad with figs is a vibrant, flavor-packed dish that’s perfect for fall or any time you crave something plant-based that’s cozy and delicious. The roasted sweet potatoes are seasoned with warm spices like smoked paprika and cumin, giving them a rich, smoky flavor while maple syrup and cayenne add a little sweet heat. Then we pair the potatoes with ripe figs that add a burst of more natural sweetness.
The salad is topped with a feta tahini dressing that gives it creaminess and a touch of tanginess, too. This dressing is blended with garlic, lemon juice, and parsley, making it both refreshing and rich. Add in the chickpeas tossed with za’atar, and you’ve got a salad that’s hearty, filling, and full of Mediterranean-inspired flavors!
Ingredients You Need
- Sweet Potatoes – These become perfectly caramelized when roasted!
- Olive Oil – We toss the sweet potatoes in olive oil to help them roast evenly and form irresistibly crispy edges.
- Maple Syrup – Pure maple syrup adds a touch of sweetness that brings the flavor of the roasted sweet potatoes.
- Smoked Paprika – We love using smoked paprika for its deep, smoky flavor that pairs well with the sweetness of the potatoes.
- Ground Cumin – Using this spice is a great way to add warm, earthy notes to the dish.
- Sea Salt – A little salt brings out all the flavors in the other ingredients and balances the sweetness.
- Cayenne Pepper Powder – Just a pinch of this adds a subtle heat to the dish without overpowering it.
- Figs – These add extra sweetness and a subtle chewy texture.
Feta Tahini Dressing:
- Extra Virgin Olive Oil – This is the base of the dressing — the oil gives it a smooth and rich texture.
- Lemon Juice – We love using fresh lemon juice to add brightness and acidity to the dressing.
- Tahini – Tahini adds a creamy, nutty flavor that works perfectly with the feta and lemon.
- Garlic – Grating fresh garlic into the dressing adds a spicy, aromatic punch.
- Kosher Salt and Black Pepper – These seasonings balance the other ingredients in the dressing.
- Feta – Feta cheese adds a salty, tangy kick that complements the sweetness of the figs and sweet potatoes.
- Fresh Chopped Parsley – Parsley adds a pop of color and freshness to the dressing.
- Chickpeas – We add chickpeas for extra protein and a hearty, chewy texture.
- Za’atar Seasoning – This Middle Eastern spice blend adds an herby, slightly tangy flavor that pairs beautifully with the chickpeas.
How to Make Fig Salad with Roasted Sweet Potatoes and Chickpeas
- Prep the sweet potatoes. Coat the sweet potatoes with the blend of olive oil, maple syrup, smoked paprika, cumin, sea salt, and cayenne pepper.
- Roast the sweet potatoes. Arrange the sweet potatoes in one layer on a baking sheet lined with parchment paper, making sure to leave space in between them. Roast until the edges are crispy but they’re still tender in the center. Be sure to flip them over halfway through.
- Make the feta tahini dressing. Blend the olive oil, lemon juice, tahini, garlic, feta, parsley, salt, and pepper until smooth. Thin the dressing with water until you reach your desired consistency.
- Toss the chickpeas. Mix the chickpeas with za’atar seasoning and the dressing.
- Assemble the salad. Once the sweet potatoes are roasted, combine them with figs and drizzle everything with the creamy feta tahini dressing.
- Serve and enjoy. This salad can be served warm or at room temperature, making it perfect for any occasion!
Variations
- Arugula – Toss in some fresh arugula for a peppery bite and extra greens.
- Dried Fruit – You can substitute fresh figs with dried figs or even dried cranberries for a sweet-tart contrast.
- Cheese – Swap out the feta some tangy goat cheese.
- Chickpeas – Roast the chickpeas for added crunch and a nutty flavor.
- Spices – You can switch up the spices by using ground coriander or a pinch of cinnamon for a unique twist.
- Pomegranate Seeds – These little bursts of sweetness and tang are perfect for adding color and flavor to the salad.
- Make It Vegan – Leave out the feta or swap it for a plant-based cheese alternative.
Can I Store Leftovers?
You can store this salad in the fridge, but the sweet potatoes may lose their crispness after a day or two.
Refrigerating the salad in an airtight container will keep it fresh for up to 3-4 days.
If you plan to freeze the roasted sweet potatoes, avoid freezing them with the dressing for the best texture when reheating.
More Satisfying Salads
On the search for more salads that will hit the spot? Check out more of our favorite savory salad recipes!
Shrimp Avocado Salad with Tahini Dressing
Fig Salad with Roasted Sweet Potatoes and Chickpeas
Ingredients
Salad
- 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
- 1 15 ounce can chickpeas, rinsed and drained
- 2 teaspoons Za’atar seasoning
- 6 Figs, halved
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, 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, salt, and cayenne until evenly coated.1 pounds sweet potatoes, 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.
Prepare the Dressing:
- Blend in food processor. Add 1-2 tablespoons water for thinning1 15 ounce can chickpeas, rinsed and drained, 2 teaspoons Za’atar seasoning, 1/3 cup extra virgin olive oil, Juice of 1 large lemon, 2 cloves garlic, Kosher salt to taste, Black pepper to taste, 2 Tablespoons fresh chopped parsley, 1/2 cup feta, plus more for serving, 3 Tablespoons tahini
Assemble the Salad:
- Add all the salad ingredients to a large bowl.6 Figs, halved
- Pour the dressing on top, and toss to combine.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a fun salad!