Sheet Pan Salad with Crispy Chickpeas and Feta

published Jan 3, 2024
Salad Person
Sheet Pan Salad With Crispy Chickpeas and Feta Recipe

Roast sweet potatoes, chickpeas, and croutons, then build a flavorful, satisfying salad — directly on top!

Serves2 to 4

Prep20 minutes

Cook25 minutes to 30 minutes

Jump to Recipe
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Overhead shot of a sheet pan salad with sweet potatoes, red onion, radishes, chickpeas and feta, and a gold and green serving spoon resting in the pan.
Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter

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. 

How to Make a Salad You Actually Want to Eat

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). 

Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter

Why Build a Salad on a Sheet Pan

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!

The Anatomy of a Sheet Pan Salad

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.
Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter

Helpful Swaps

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.

Sheet Pan Salad With Crispy Chickpeas and Feta Recipe

Roast sweet potatoes, chickpeas, and croutons, then build a flavorful, satisfying salad — directly on top!

Prep time 20 minutes

Cook time 25 minutes to 30 minutes

Serves 2 to 4

Nutritional Info


  • 1 (about 15-ounce) can


  • 1 tablespoon

    nonpareil capers, plus 2 teaspoons brine

  • 2 medium

    sweet potatoes (about 1 1/2 pounds total)

  • 1/4 medium loaf

    sourdough boule or ciabatta bread (about 4 ounces)

  • 3 tablespoons

    olive oil, divided, plus more for drizzling

  • 3 tablespoons

    nutritional yeast or 3 teaspoons any color miso paste, divided

  • 1/4 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper, plus more as desired

  • 1

    medium lemon

  • 1/3 cup


  • 1 teaspoon

    Dijon mustard

  • 1/2

    small red onion

  • 4

    red radishes

  • 1

    medium romaine lettuce heart

  • 2 sprigs

    fresh mint

  • 3 tablespoons

    roasted, salted, shelled pistachios

  • 3 ounces

    feta cheese

  • 1/4 cup

    dried pitted cherries or cranberries (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with paper towels.

  2. Drain 1 (about 15-ounce) can chickpeas, reserving the liquid. Arrange the chickpeas on the baking sheet in a single layer. Drain 1 tablespoon nonpareil capers, then spread on the same baking sheet. Pat dry with more paper towels.

  3. Quarter 2 medium sweet potatoes lengthwise (no need to peel). Cut crosswise into 1/2-inch-thick pieces. Cut 1/4 medium loaf sourdough or ciabatta bread into 1-inch-thick slices. Tear the bread into rough 1-inch pieces (about 2 1/2 to 2 3/4 cups).

  4. Remove the paper towels from the baking sheet. Add the sweet potatoes, 2 tablespoons of the olive oil, 2 tablespoons of the nutritional yeast or 2 teaspoons of the miso paste, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss with your hands to evenly coat, then arrange into a single layer.

  5. Bake until the sweet potatoes start to soften, about 15 minutes. Scatter the bread on the baking sheet and drizzle with olive oil and a pinch of kosher salt. Bake until the chickpeas and bread are browned and crisp, 10 to 15 minutes more. Set aside until cool enough to handle, about 10 minutes. Meanwhile, make the dressing.

  6. Juice 1 medium lemon until you have 2 tablespoons. Place the juice, 3 tablespoons of the reserved chickpea liquid, remaining 1 tablespoon olive oil, 2 teaspoons caper brine, 1/3 cup tahini, 1 teaspoon Dijon mustard, and the remaining the 1 tablespoon nutritional yeast or 1 teaspoon miso paste in a small bowl. Whisk until smooth. Whisk in more chickpea liquid 1 tablespoon at a time as needed until the mixture is pourable. Taste and season with kosher salt and black pepper as needed.

  7. Thinly slice 1/2 small red onion (about 1/4 cup). Thinly slice 4 red radishes. Halve 1 medium romaine lettuce heart lengthwise, then cut into crosswise 1/2-inch-thick strips (about 4 cups). Pick the leaves from 2 fresh mint sprigs, tearing if large. Coarsely chop 3 tablespoons roasted, salted pistachios.

  8. Add the romaine to the baking sheet, drizzle with 3/4 of the dressing (about 2/3 cup), and gently toss to combine. Evenly sprinkle the radishes and onion over the top. Drizzle with the remaining dressing. Crumble 3 ounces feta cheese (about 1/3 cup) over the salad. Sprinkle with the pistachios, mint, and 1/4 cup dried pitted cherries or cranberries, if using.

Recipe Notes

Make ahead: The dressing can be made up to 3 days ahead and refrigerated in an airtight container; refrigerate any remaining chickpea liquid in a separate container. Rewhisk the dressing and thin with more chickpea liquid before using.