Roasted Sweet Potato and Summer Veggie Salad w/ Chickpeas and Lemon-Parsley Vinaigrette
Recipe type: Salad
Cuisine: Summer, Fall, Vegetarian
Serves: 12
The marriage of summer and fall! Packed with zucchini, roasted corn, vine tomatoes, sweet potatoes, chickpeas and tied together with a light lemon vinaigrette, this is one to definitely keep making all season.
  • 1 cup lentils
  • ½ cup quinoa
  • 3 cobs corn, husked
  • 3 medium sweet potatoes, diced
  • ½ red onion, sliced thinly
  • 2 tbsp extra virgin olive oil, divided
  • 1 tbsp minced garlic
  • 1 tsp paprika
  • dash of salt, to taste
  • 3 medium zucchini, diced
  • 4 ripe on-the-vine tomatoes, diced
  • 1 lemon
  • ¼ cup parsley
  • 1 tsp red wine vinegar
  • 1 tsp honey
  • 2 cans chickpeas, rinsed and drained
  • salt and pepper, to taste
  • feta cheese, for topping (optional)
  1. Preheat oven to 375. Roast corn on lower rack for 30 minutes or until tender. Remove and cool.
  2. Meanwhile, mix lentils and quinoa with 3 cups of water and bring to a boil. Reduce to simmer for 15 minutes or until al dente, then drain.
  3. In a large bowl, mix sweet potatoes, red onion, 1 tbsp olive oil, garlic, paprika, and salt. Toss to combine.
  4. Spread potato mixture on a silicone-lined baking sheet, then roast for 30 minutes, tossing halfway through, until tender. Remove and cool.
  5. Zest lemon into large bowl and squeeze in half of its juice. Add zucchini and tomatoes.
  6. In a food processor, combine parsley, remaining lemon juice, 1 tbsp remaining oil, red wine vinegar, and honey. Add salt and pepper to taste. Pulse until liquefied. Stir in chickpeas, then pulse for 3-4 pulses until chickpeas are just sliced a little (do NOT over-pulse here or you will end up with hummus!).
  7. Stir chickpea and parsley mixture into bowl with the zucchini and tomatoes. Stir in sweet potatoes, corn, and grains.
  8. Toss and serve with feta cheese. I also drizzled on a little balsamic vinegar!
Recipe by Claire Tastes at