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Photograph of Warm Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate

Warm Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate

This fabulous Warm Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate makes a delicious meal in it's own right, but it is also a fabulous addition to a barbecue or Middle Eastern spread.

Course Dinner, light lunch, light supper, Lunch, Side Dish
Cuisine Middle Eastern
Keyword Chickpeas, feta cheese, Fresh Herbs, pomegranate, sweet potatoes
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Author Susan

Ingredients

The salad:

  • 2 tablespoons olive oil
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper
  • 2¼ teaspoons Middle East Spice mix, OR
  • - ¾ teaspoon coriander powder
  • - ¾ teaspoon cumin powder
  • - ½ teaspoon cardamom powder
  • - ⅛ teaspoon cinnamon powder
  • - ⅛ teaspoon grated nutmeg
  • 2 medium sized sweet potatoes, peeled and cut into 1cm square dice. 300 – 350g prepared weight
  • 1 onion, peeled and chopped into 1cm square dice. 125g prepared weight.
  • 400g tin chick peas, drained and rinsed
  • 3 cloves of garlic, peeled and crushed
  • 40g parsley, finely chopped or 25g parsley and 25g coriander, finely chopped
  • 5 spring onions/scallions/60g prepared weight – trimmed and finely sliced

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 4 teaspoons lemon juice
  • 1½ teaspoons runny honey
  • 4g/1 clove of garlic, peeled and crushed
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper

To serve:

  • 2 – 4 tablespoons crumbled feta cheese, to taste
  • 2 - 3 tablespoons pomegranate seeds

Goes well with:

  • natural yoghurt/labneh
  • harissa
  • flat breads - homemade or shop bought
  • hummus - homemade or shop bought
  • Rice and lentils
  • other salads such as tabbouli
  • meat such as chicken shawarma

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

  3. First roast the vegetables and chickpeas: measure the olive oil, spices, garlic and seasoning into a large mixing bowl and thoroughly mix.

  4. Prepare the vegetables and chick peas:

    - peel and chop the sweet potatoes into 1cm square dice.

    - peel and chop the onion into 1cm square dice.

    - drain and rinse the chick peas.

    - peel and crush the garlic

  5. Add the vegetables and chickpeas to the oil and spice mix and thoroughly toss. Ensure all the vegetables are coated in the oil/spice mix.

  6. Scatter the vegetables onto a baking tray – if your baking tray is not non-stick, line it with baking parchment.

  7. Cook in the centre of a preheated oven for 15 minutes. After 15 minutes, toss the vegetables. Put back in the oven for a further 5 – 10 minutes or until the sweet potatoes are soft and cooked through.

  8. Meanwhile, prepare the herbs and spring onions and make the dressing (see below):

    - trim and finely chop the spring onions.

    - remove the large stems and finely chop the leaves and small stems of your chosen herbs.

  9. Transfer the sweet potato mix into a serving dish and drizzle over 2 tablespoons of dressing. Stir well to mix. Set aside to absorb the flavours and cool slightly.

  10. Before serving, add the spring onions and herbs and stir well to mix. Add more dressing as required. You may not need it all.

  11. Crumble over some feta cheese and sprinkle over the pomegranate seeds. Serve!

  12. Makes a delicious meal on its own, or serve with your chosen accompaniments.

  13. Make the dressing: weigh/measure all the ingredients into a jam jar. Put on the lid and shake thoroughly.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • mixing bowl
  • baking tray
  • jam jar and lid