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Harissa Chickpea & Sweet Potato Salad

with Feta, Candied Sunflower Seeds, Pickled Shallot & Creamy Lemon Herb Dressing

Harissa Chickpea & Sweet Potato Salad

Roasted sweet potato and chickpeas mingle with tangy feta, pickled shallot, candied sunflower seeds, and a creamy lemon herb dressing for a bold, satisfying salad.

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Ingredients

For 2 servings

  • 1.5 ounce Buttermilk Ranch Dressing
  • 13.4 ounce Chickpeas
  • ½ cup Feta Cheese
  • 1 unit Green Herb Blend
  • 1 tablespoon Harissa Powder
  • 1 unit Lemon
  • 1 unit Shallot
  • 4 tablespoon Sour Cream
  • 5 ounce Spinach
  • ½ ounce Sunflower Seeds
  • 1 unit Sweet Potatoes

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1.75 teaspoon Sugar
Harissa Chickpea & Sweet Potato Salad
Mediterranean
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories720
Protein22g
Carbs78g
Fat37g
Tags:
VeggieFiber SmartSpicy
⚠️Allergens:
🥚Eggs🥛Milk

Swaps and substitutions

For a dairy-free version, swap the feta and creamy dressing for plant-based alternatives or a lemon-tahini style dressing. To keep it egg-free and lighter, choose an egg-free dressing and replace the pickled shallot with extra lemon and herbs.

What to serve with it

Serve it with warm pita or crusty bread to scoop up the creamy dressing, plus a simple cucumber-tomato side for extra freshness. It also works well as a hearty lunch with grilled chicken or falafel for added protein.

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