with pickled red onion + feta
This recipe really does what it says on the tin. The soft caramelised sweet potato works so well with the tangy pickled red onion and salty feta. The chickpeas make it hearty and a great does of protein and we add some cucumber for much needed freshness. A salad that travels well if you’re back in the office/school/university too.
Sweet potato + chickpea saladPrint This
- 450g sweet potato, chopped into small chunks
- 2 tsp extra virgin olive oil
- 1 tin of chickpeas, drained and rinsed
- 1/2 tsp harissa paste
- Juice from 1/2 lemon
- 1/2 cucumber, thinly sliced and halved
- 3 tbsp pickled red onion
- 1 bag salad leaves
- 180g feta [dairy or dairy-free]
- Pinch of chilli flakes [optional]
 Begin by preheating the oven to 180ºc. Scatter the sweet potato chunks on a baking tray, drizzle with 1 teaspoon of olive oil and season with salt. Place the oven for 30 minutes.
 Meanwhile, combine the rinsed chickpeas with the harissa paste, lemon juice and remaining olive oil. Scatter onto another tray and place in the oven for 25 minutes.
 Line the lunchboxes with salad leaves, top with cucumber and once the sweet potato and chickpeas are cooked add them on top.
 Top with the crumbled feta, pickled red onion and add some chilli flakes, should you wish. Enjoy!