Roasted Sweet Potato Salad With Harissa Chickpeas - Cook Republic #vegan #glutenfree


  • Author: Sneh Roy
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 minutes
  • Yield: 3 1x
  • Category: Salad
  • Cuisine: Vegan, Gluten Free


adapted from Hetty Mckinnon’s Neighbourhood cookbook.


for the sweet potato

  • 3 medium sweet potatoes (750g), washed peeled and cut into 3cm cubes
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt flakes
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil

for the salad

  • 2 tablespoons olive oil
  • 2 red onions, thinly sliced
  • 500g cooked chickpeas (approximately 2 cans, rinsed and drained)
  • 4 tablespoons harissa paste
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons chopped parsley
  • 1/4 cup coriander leaves
  • 2 cups baby spinach
  • 3 tablespoons toasted flaked almonds, to serve
  • lemon wedges, to serve
  • salt and pepper, to taste


  1. Preheat oven to 200C (convection)/180C (fan-forced). Line a rimmed baking sheet with baking paper.
  2. Place all ingredients for the sweet potato in a medium bowl and toss to coat evenly. Spread sweet potato on the prepared sheet and roast in the oven for 20-25 minutes until starting to turn golden. Remove from the oven and set aside.
  3. Heat 2 tablespoons oil in a medium wok or frying pan. Add the onion and sauté for a few minutes. Reduce heat and cook until onions are caramelized. Add the chickpeas, harissa and lemon juice. Mix well and cook for a couple of minutes until coated and heated thoroughly. Remove from heat and stir through the sweet potato, parsley and coriander. Check for seasoning and adjust with sea salt flakes and freshly ground black pepper.
  4. Arrange spinach leaves in serving bowls, top with the warm sweet potato and chickpea salad. Garnish with almonds and serve with lemon wedges.