Harissa Roasted Chickpea and Sweet Potato Salad with Creamy Lemon Herb Dressing

This hearty salad brings together the warmth of harissa-roasted chickpeas and sweet potato with bright, tangy pickled shallots and sweet candied sunflower seeds. Tossed over crisp mixed greens and drizzled with a creamy lemon herb dressing, every bite is a balance of spicy, sweet and tangy flavors.

Perfect as a filling lunch or light dinner, this dish is packed with protein and fiber. The homemade dressing and crunchy toppings elevate it from a simple side to a standout main course.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potato into ½-inch cubes. Drain and rinse the chickpeas; pat dry.
3. In a bowl, toss sweet potato and chickpeas with harissa powder, 1 teaspoon cooking oil, salt and pepper. Spread on the baking sheet and roast for 20-25 minutes, until tender and lightly charred.
4. Meanwhile, thinly slice the shallot. In a small bowl, combine sliced shallot with 1 teaspoon sugar and a pinch of salt. Add enough hot water to cover; let sit for 10 minutes to quick-pickle. Drain before using.
5. In a small skillet over medium heat, add the sunflower seeds and remaining 1 teaspoon sugar. Stir constantly until sugar melts and seeds are coated and lightly toasted, about 2-3 minutes. Transfer to a plate to cool.
6. Prepare the dressing: In a small bowl, whisk together sour cream, buttermilk ranch dressing, juice from half the lemon and the green herb blend (finely chopped). Season with salt and pepper to taste.
7. In a large bowl, combine mixed greens, roasted sweet potato and chickpeas, pickled shallot and candied sunflower seeds. Crumble feta cheese over the top.
8. Drizzle with the creamy lemon herb dressing and toss gently to combine. Serve immediately.

Recipe Tips

FAQ

Can I make this salad ahead of time?

You can roast the chickpeas and sweet potato, pickle the shallot and make the dressing up to 2 days in advance. Assemble the salad just before serving to keep the greens crisp.

What can I use instead of feta cheese?

Goat cheese or crumbled queso fresco would work well. For a vegan option, omit the cheese or use a plant-based feta.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Check the labels of your buttermilk ranch dressing to ensure it’s gluten-free.