---
title: Sweet Potato Nicoise Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-nicoise-salad-537cd3aaff604dca608b4570
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens: []
tags: []
rating: 4.5
rating_count: 2
source_chef: Recipe Development Team
nutrition:
  calories: 456
  protein: 11
  fat: 18
  carbohydrates: 59
  fiber: 12
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Salad/sweet-potato-nicoise-salad.avif"
---

Bring a #pot{} of salted water to a boil and preheat the oven to 425 degrees. Halve @grape tomatoes{10%unit}. Thinly slice the @red onion{1%unit} and @cucumber{1%unit}. Peel and slice @sweet potato{1%unit} into ½-inch slices. Drain and rinse @chickpeas{1%can}. Mince @parsley{½%oz} and @garlic{2%clove}.

Add @green beans{2%oz} to the boiling water. Cook for about ~{2%minutes}, until crisp-tender, and drain.

Toss the sweet potatoes on a #foil-lined baking sheet{} with 1 tablespoon @olive oil{2%tbsp} and season with salt and pepper. Roast for about ~{15%minutes}, until cooked through and slightly caramelized.

Make the dressing: take ¼ of the chickpeas and mash them in a #bowl{} with a fork. Add @dijon mustard{1%tsp}, parsley, garlic, the juice of half the @lemon{1%unit}, salt, pepper, and 1 tablespoon olive oil.

Arrange @spring mix{2%oz} on a plate with the green beans, tomatoes, cucumber, remaining chickpeas, and red onion. Season with salt and pepper and the juice of the remaining lemon half. Top with the roasted sweet potatoes and @black olives{1%oz}. Drizzle with the chickpea-lemon dressing.