Sheet Pan Salad with Crispy Chickpeas and Feta

As a recipe developer, the most common question I get asked is “What’s your favorite thing to make?” My answer almost always surprises (and sometimes disappoints): It’s salad. They’re my favorite thing to cook, the dish I always volunteer to bring for potlucks, and a really fun way to get creative in the kitchen. 

If you’re wondering how to make restaurant-level salads at home, you’re not alone (it’s probably the second most common question I get asked). On the surface, salads seem simple, but they’re just like any other dish — if done wrong, they can taste flat, boring, and honestly pretty sad. Nobody wants that. When done right, the variety of textures and flavors will work so well that you’re genuinely excited to eat a salad. 

This is where I come in! Each month, I’ll share tips, techniques, and address common mishaps in salad making — in addition to a delicious salad recipe that you’ll actually want to eat, of course. I’m kicking it off with this satisfying and flavorful sheet pan salad with crispy roasted chickpeas, tender sweet potatoes, and crunchy croutons. 

As it cooks in the oven, you make a creamy tahini dressing and chop up some romaine, red onions, and radishes. Once the sheet tray has cooled just enough, build the salad — directly on top! The best part is that it keeps dirty dishes to a minimum (although, truth be told, my fiancé actually does the dishes in our home). 

In addition to reducing dishes, spreading your salad out is actually practical for serving. Similar to nachos, the shallow layers actually help ensure the ingredients are dispersed evenly. This way, you get a little bit of everything in each scoop. Even when you aren’t using a sheet pan, this is a good tip for salads — spreading it out when assembling delivers even topping distribution!

A good salad has a variety of flavors and textures so you enjoy every bite. Here’s a breakdown of the different components.

• Roasted chickpeas and sweet potatoes. Toss them with either miso paste (whichever one you have) or nutritional yeast for a boost of umami. 
• Croutons. Halfway through roasting, scatter pieces of bread on top of the roasted veggies and drizzle with olive oil for easy homemade croutons.
• Tahini dressing. This creamy, lemony dressing gets a briny note from some caper pickling liquid. You’ll also use the liquid from canned chickpeas to thin out the dressing while keeping it creamy.
• Fresh vegetables. Chopped romaine, red onions, and radishes add unparalleled crunch. Mint leaves scattered on top provide pops of freshness.
• Pistachios. Their buttery rich flavor elevates any dish.
• Feta. Instead of using the pre-crumbled cheese, pick up a block and crumble it yourself for a creamier, richer finish.
• Dried cherries. Although optional, the tart flavor and delightful chewy texture are a welcome addition.

Try one of these variations or one of your own.

• Swap out the romaine for arugula or massaged kale.
• Add rotisserie chicken or another protein to make it even more filling.
• Instead of sweet potatoes, use diced butternut squash or sliced delicata squash.
• Use your favorite homemade or store-bought salad dressing. I highly recommend giving this warm chorizo vinaigrette a try. 
• Swap the pistachios for other toasted, salted nuts or seeds.
• Make it vegan by swapping feta for your favorite dairy-free cheese (I like dollops of cashew ricotta with a little extra squeeze of lemon juice) or skipping it altogether.

Salad Person is my column dedicated to making better, more delicious salads at home that you’re actually excited to eat. Each month, I’ll provide tips and techniques so you can enjoy them as much as I do — which is a lot! Follow along and find the recipes here.