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

This vibrant salad is a hearty Middle Eastern-inspired feast that goes far beyond a simple side dish. Roasted chickpeas and sweet potato are tossed in aromatic harissa spices, then paired with quick-pickled shallots and sweet, crunchy candied sunflower seeds. All of that is piled over crisp baby spinach and finished with a creamy lemon herb dressing.

Every bite brings a balance of spicy, tangy and creamy flavors, with a satisfying crunch. It’s a complete meal that’s as delicious as it is colorful-perfect for lunch or dinner.

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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

5 ounce SpinachView 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

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Dice the sweet potato into ½-inch cubes. Drain and rinse the chickpeas. In a bowl, toss the sweet potato and chickpeas with cooking oil, harissa powder, salt and black pepper until evenly coated.
3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 20-25 minutes, until the sweet potato is tender and the chickpeas are slightly crispy.
4. While the vegetables roast, prepare the pickled shallot: thinly slice the shallot. In a small bowl, combine the shallot slices with 2 tablespoons of water, 1 teaspoon of sugar and a pinch of salt. Stir and set aside to quick-pickle.
5. Make the candied sunflower seeds: In a small non-stick skillet over medium heat, add the sunflower seeds and remaining 1 teaspoon of sugar. Stir constantly until the sugar melts and coats the seeds, about 2-3 minutes. Transfer to a plate to cool.
6. Prepare the creamy lemon herb dressing: In a small bowl, whisk together the sour cream, buttermilk ranch dressing and the juice of half the lemon. Finely chop the green herb blend (chives or similar) and stir into the dressing. Season with salt and pepper to taste.
7. Assemble the salad: Place the spinach in a large bowl. Add the roasted sweet potato and chickpeas. Drain the pickled shallots and add them along with the candied sunflower seeds. Crumble the feta cheese over the top.
8. Drizzle the creamy lemon herb dressing over the salad and toss gently to combine. Serve immediately.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly. Just drain and rinse them before roasting.

What can I substitute for harissa powder?

You can use a mix of smoked paprika, cayenne pepper and a pinch of cumin as a substitute.

How do I store leftovers?

Store the salad components separately: keep the dressing, roasted vegetables and greens in separate containers in the fridge for up to 2 days. Assemble just before serving.