Roasted Sweet Potato Chickpea Feta Salad

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Sweet potato

  Raw, unprepared

  ½ sweetpotato, 5" long or 65g

• Feta cheese

  ½ cup, crumbled or 75g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Lemon juice

  Raw

  ¼ cup or 61g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

Directions

1. Preheat oven to 400°F. Spray a large baking sheet with cooking oil spray and set aside.
2. Clean and scrub the sweet potato, then slice into 1/2 inch half-moon slices. In a large bowl, combine half of the olive oil, salt, garlic powder, and paprika. Mix well, then add the sweet potato slices and coat them evenly. Spread the potatoes on the baking sheet.
3. Roast sweet potatoes in the oven for 15-20 minutes or until tender and slightly blistered, turning them halfway through cooking.
4. While the sweet potatoes roast, prepare the dressing by whisking together lemon juice, remaining olive oil, cumin, minced garlic, oregano, salt, and pepper in a mixing bowl. Add the drained chickpeas, chopped spring onion, jalapeno, parsley, and basil, then toss to coat. Adjust salt and lemon juice to taste, and top with feta cheese. Refrigerate until ready to serve.
5. Once the sweet potatoes are roasted, let them stand for 5 minutes before mixing into the chickpea salad. Gently toss, garnish with more scallion and parsley, and serve.

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