Harissa Chickpea & Sweet Potato Salad

🥘 Ingredients

• black pepper
• buttermilk ranch
  2 oz
• chickpeas
  1 unit
• cooking oil
  4 tsp
• feta cheese
  1 c
• green herb blend (parsley and chives)
  1 unit
• harissa powder
  1 tbsp
• lemon
  1 unit
• paper towels
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• spinach
  5 oz
• sugar
  4 tsp
• sunflower seeds
  2 oz
• sweet potato
  1 unit

🍳 Cookware

• baking sheet
• small microwave-safe bowl
• small pan
• small bowl
• small bowl
• large bowl

1. 

   1

    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas ; pat very dry with paper towels . Dice sweet potato into ½-inch pieces. Toss chickpeas and sweet potato on a baking sheet with a large drizzle of cooking oil , half the harissa powder , and a couple big pinches of salt . (For 4, use 2 baking sheets and all the harissa powder; roast on top and middle racks.) TIP: If you prefer a milder flavor, use less harissa powder. Roast on top rack until chickpeas are crispy and sweet potato is tender, 20-25 minutes. ⏱️ 25 minutes Let cool at least ⏱️ 5 minutes before adding to spinach in step 5.

   chickpeas: 1 unit, paper towels, sweet potato: 1 unit, cooking oil: 4 tsp, harissa powder: 1 tbsp, salt: 1 tsp
2. 

   2

    Meanwhile, halve, peel, and thinly slice shallot . Zest and halve lemon ; cut one half into wedges. Finely chop green herb blend . In a small microwave-safe bowl , combine shallot, juice from lemon half, ½ tsp sugar , 1 TBSP water, and salt until sugar and salt are mostly dissolved. (For 4, use juice from whole lemon, 1 tsp sugar, and 2 TBSP water.) Microwave for ⏱️ 30 seconds . Set aside to pickle, stirring occasionally, until ready to serve.

   shallot: 1 unit, lemon: 1 unit, green herb blend: 1 unit (parsley and chives), sugar: 4 tsp
3. 

   3

    Heat a dry small pan over medium-high heat. Add sunflower seeds , 1 tsp sugar (2 tsp for 4 servings), and 2 TB water. Cook, stirring, until water has evaporated and sunflower seeds are coated and lightly seasoned, 2-4 minutes. Turn off heat; transfer to a second small bowl .

   sunflower seeds: 2 oz
4. 

   4

    In a third small bowl , whisk together sour cream , buttermilk ranch , parsley, chives, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lemon juice, and a pinch of lemon zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper .

   sour cream: 2 tbsp, buttermilk ranch: 2 oz, black pepper
5. 

   5

    Once cooled, carefully toss roasted chickpeas and sweet potato with remaining lemon zest to taste. In a large bowl , toss together spinach , half the roasted veggie mixture, half the feta cheese , and half the dressing. Season with a big pinch of salt and pepper.

   spinach: 5 oz, feta cheese: 1 c
6. 

   6

    Divide salad between plates or shallow bowls. Top with remaining roasted veggie mixture, remaining feta, candied sunflower seeds, and as much pickled shallot (draining first) as you like. Drizzle with remaining dressing. Serve with any remaining lemon wedges on the side.