Sweet Potato, Chickpea & Feta Salad Recipe

Name: Sweet Potato, Chickpea & Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: - sweet potatoes, peeled, diced; 3 cups Pure Kraft Refrigerated Berry Balsamic Dressing, divided; 6 each pita breads, split; 2 Tbsp. olive oil; 1 Tbsp. Cajun seasoning; 2-1/4 gal. baby spinach leaves; 2-1/4 gal. baby arugula; 3 cups red onions, thinly sliced; 1-1/4 qt. no-salt-added chickpeas (garbanzo beans), rinsed; 3 cups feta cheese, crumbled; 3/4 cup dried cranberries

Servings: persons

- sweet potatoes, peeled, diced
3 cups Pure Kraft Refrigerated Berry Balsamic Dressing, divided
6 each pita breads, split
2 Tbsp. olive oil
1 Tbsp. Cajun seasoning
2-1/4 gal. baby spinach leaves
2-1/4 gal. baby arugula
3 cups red onions, thinly sliced
1-1/4 qt. no-salt-added chickpeas (garbanzo beans), rinsed
3 cups feta cheese, crumbled
3/4 cup dried cranberries

1
Toss sweet potatoes with 3/4 cup (175 mL) dressing (or 2 Tbsp.
2
[30 mL] dressing for trial recipe).
3
Spoon onto parchment paper-lined sheet pan.
4
Bake in 350F (180C) standard oven 15 min.
5
or until tender, stirring occasionally.
6
Cool completely.
7
Meanwhile, brush each pita round with 1/2 tsp.
8
(2 mL) oil and sprinkle each with 1/4 tsp.
9
(1 mL) cajun seasoning.
10
Cut into 2-inch triangles.
11
Place on parchment paper-lined sheet pans.
12
Bake 5 to 7 min.
13
or until crisp.
14
Cool completely.
15
For each serving: Arrange 1-1/2 oz.
16
(45 g) each spinach & arugula on serving plate.
17
Top with 1/2 oz.
18
(15 g) onions, 1-1/2 oz.
19
(45 g) chickpeas, 1-3/4 oz.
20
(50 g) sweet potatoes, 1/2 oz.
21
(15 g) cheese, 1/4 oz.
22
(7 g) cranberries, and 1/2 oz.
23
(15 g) pita triangles.
24
Drizzle with 1-1/2 Tbsp.
25
(22 mL) dressing.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: - sweet potatoes, peeled, diced, 3 cups Pure Kraft Refrigerated Berry Balsamic Dressing, divided, 6 each pita breads, split, 2 Tbsp. olive oil, and more.

Yes, Sweet Potato, Chickpea & Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sweet Potato, Chickpea & Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions