Sweet potato, chickpea and feta salad with tahini dressing

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This delicious vegetable salad combines crunchy chickpeas, tangy feta, and soft roasted sweet potatoes. For added richness, drizzle everything with the heavenly tahini dressing!

Sweet potato, chickpea and feta salad with tahini dressing Ingredients

  • 3 sweet potatoes, peeled and cut into bite-size chunks
  • 3 tbsp olive oil, plus extra to drizzle
  • 2 tsp za’atar or ½ tsp dried oregano
  • 1 red onion, sliced
  • Juice 2 lemons
  • 400g tin chickpeas, drained and rinsed
  • 1 tsp rose harissa (we like Belazu)
  • ½ cucumber, halved lengthways, deseeded, then cut into chunks
  • 20g fresh flatleaf parsley, chopped
  • 15g fresh mint, roughly chopped
  • 15g fresh dill, roughly chopped
  • 100g feta, cut into chunks
  • 4 tbsp greek yogurt
  • 1 tbsp tahini

Method

  1. The oven should be heated to 200°C/180°C fan/gas 6. Put the sweet potato cubes in a single layer in a sizable baking dish, season with salt and pepper, add the olive oil and za'atar/oregano, and bake for 30 minutes. 
  2. Roast for 25 minutes after tossing to coat. The red onion should be placed in a basin with some salt and lemon juice, and let to quickly pickle. In the meantime, combine the chickpeas with the harissa and 1 tsp. of oil in a bowl. 
  3. Remove the baking sheet from the oven after 25 minutes, then push the sweet potato to one side. Add the chickpeas to the baking sheet and roast for a further 10 minutes (see Prepare Ahead). Put the feta on top of the sweet potato, chickpeas, cucumber, and herbs in a big salad bowl (or on a tray). 
  4. Spread the red onions over after draining them. Combine the yogurt, tahini, and remaining oil and lemon juice in a bowl. Add salt and pepper to taste. Toss the dressing into the salad or serve it separately.

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