Roasted Sweet Potato and Chickpea Tray Bake with Feta and Herby Yoghurt

Caramelised sweet potato, crispy chickpeas and salty feta with a bright herby yoghurt.

by Samantha Tulett

Published March 11, 2026

RECIPE ↓

1 HOUR 10 MINS

EASY

SERVES 4

About the Recipe

This Sweet Potato and Chickpea Tray Bake is one of those simple recipes that tastes far more impressive than the effort involved. Sweet potato roasts until soft and caramelised, chickpeas become lightly crisp, and wedges of red onion melt into the tray. A scatter of feta adds salty richness while a drizzle of honey balances the spices perfectly.

The finishing touch is a quick herby yoghurt sauce with lemon, mint and coriander which lifts the entire dish and keeps it feeling fresh and vibrant. It is hearty enough to serve as a vegetarian main but also works beautifully as a share plate or side dish. It also keeps incredibly well, making it perfect for leftovers the next day.

RECIPE

Roasted Sweet Potato and Chickpea Tray Bake with Feta and Herby Yoghurt

by Samantha Tulett | City Slicker

COOK TIME

50 MINS

TOTAL TIME

1 HOUR 10 MINS

INGREDIENTS

1 kg sweet potato, peeled and cut into 3 cm chunks

2 × 400 g cans chickpeas, drained and rinsed

1 large red onion, cut into wedges

2 tbsp olive oil

1 tsp smoked paprika

1 tsp ground cumin

1 tsp chilli powder

1 tsp flaky sea salt

Yoghurt Sauce

⅓ cup Greek yoghurt

1 tbsp finely chopped mint

1 tbsp finely chopped coriander

Juice and zest of ½ lemon

½ tsp extra virgin olive oil

Flaky sea salt, to taste

To Finish

100 g feta, crumbled

Honey, for drizzling

METHOD

Preheat oven to 200°C fan-forced.

Place the sweet potato on a large tray. Toss with half of the olive oil, smoked paprika, cumin, chilli powder and salt. Spread into an even layer and roast for 20 minutes.

Pat the chickpeas dry with paper towel. In a bowl, toss chickpeas and red onion with the remaining olive oil, spices and salt.

Turn the sweet potato, then add the chickpeas and onion to the tray. Return to the oven and roast for 30 minutes, tossing halfway, until the sweet potato is tender, the onion is caramelised and the chickpeas are lightly crispy.

Scatter the feta over the tray bake for the last 5 minutes of cooking so it softens slightly without melting completely.

Meanwhile, make the yoghurt sauce. In a small bowl, combine Greek yoghurt, mint, coriander, lemon zest, lemon juice, olive oil and a pinch of flaky sea salt.

Dollop the herby yoghurt over the tray bake and drizzle lightly with honey. Serve warm straight from the tray.

Tips

Dry the chickpeas well. Patting the chickpeas dry before roasting helps them crisp up properly. Excess moisture will cause them to steam rather than roast, which prevents that slightly crunchy texture.

Use a large tray. Give everything plenty of space on the tray so the vegetables roast rather than crowd together. If the tray is too small the ingredients will steam and you will miss out on the caramelised edges that make this dish so good.

Roast the sweet potato first. Starting the sweet potato on its own gives it a head start so it becomes tender and caramelised without overcooking the chickpeas and onion.

Add feta at the end. Adding the feta during the last few minutes of roasting softens it slightly without letting it melt completely into the tray bake.

Keep yoghurt separate for leftovers. If storing leftovers in the fridge, keep the yoghurt sauce in a separate container and spoon it over when serving. This keeps the tray bake fresh and prevents the yoghurt from becoming watery.

Great cold or reheated

This dish is surprisingly good cold straight from the fridge, making it ideal for lunches. It reheats well too if you prefer it warm.