healthy lunch recipe: harissa chickpeas, feta & sweet potato salad

I'm a big fan of having a batch of roasted veggies in the fridge at the start of the week, very handy for those summer salads!

Adding the chickpeas & feta adds a good amount of protein to this salad so it will keep you going through the afternoon.

As always make in advance and batch cook!


400g tin chickpeas, rinsed & drained

150g feta, crumbled

1 large sweet potato, cut in small cubes

1 red pepper, cut into chunks

3 handfuls of rocket (or other salad leaves)

1 handful parsley, roughly chopped

1 tbsp of harissa paste

4 tbsp extra virgin olive oil


Add the sweet potato, pepper, chickpeas, harissa, 1 tbsp olive oil to a roasting pan. Season & mix well. Bake for c. 30 mins.

Once cooked, assemble with the salad leaves and crumble over the feta.

Drizzle on the EVOO and parsley.

(makes 3 portions)

Enjoy! Michelle x