Harissa Chickpea & Sweet Potato Salad

🥘 Ingredients

• black pepper
  ½ tsp
• buttermilk ranch dressing
  2 tbsp
• chickpeas
  15 oz
• cooking oil
  2 tbsp
• feta cheese
  1½ oz
• green herb blend
  2 tbsp
• harissa powder
  ½ tsp
• lemon
  1 unit
• salt
  ½ tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• spinach
  5 oz
• sugar
  1 tbsp
• sunflower seeds
  2 tbsp
• sweet potato
  1 unit

🍳 Cookware

• baking sheet
• small pan
• small bowl
• large bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry 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 . TIP: If you prefer a milder flavor, use less harissa powder. Roast until chickpeas are crispy and sweet potato is tender ⏱️ 20 minutes . Let cool at least ⏱️ 5 minutes before adding to spinach later.

   chickpeas: 15 oz, sweet potato: 1 unit, cooking oil: 2 tbsp, harissa powder: ½ tsp, salt: ½ 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 half the lemon, ½ tsp sugar , 1 tbsp water, and a pinch of salt until sugar and salt are mostly dissolved. Microwave ⏱️ 30 seconds . Set aside to pickle, stirring occasionally, until ready to serve.

   shallot: 1 unit, lemon: 1 unit, green herb blend: 2 tbsp, sugar: 1 tbsp
3. 

   3

   Heat a small pan over medium-high heat. Add sunflower seeds , 1 tsp sugar, and 2 tbsp water. Cook, stirring, until water has evaporated and seeds are coated and lightly toasted ⏱️ 3 minutes . Turn off heat; transfer to a small bowl.

   sunflower seeds: 2 tbsp
4. 

   4

   In a small bowl , whisk together sour cream , buttermilk ranch dressing , remaining green herb blend, ¼ tsp sugar, 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 to taste.

   sour cream: 2 tbsp, buttermilk ranch dressing: 2 tbsp, black pepper: ½ tsp
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: 1½ oz
6. 

   6

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