---
title: Harissa Chickpea & Sweet Potato Salad
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/harissa-chickpea-sweet-potato-salad-61420fe631022935cf1b0d08
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Eggs
tags:
  - Veggie
  - Spicy
rating: 4.0
rating_count: 2600
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the blend of spicy harissa, tangy pickled shallots, and sweet potato, creating a delicious mix of textures and tastes.
  - theme: Ease of prep
    text: Some found it time-consuming with multiple steps, while others appreciated how simple it was to prepare.
nutrition:
  calories: 660
  protein: 21
  fat: 31
  saturated fat: 7
  carbohydrates: 73
  sugar: 20
  fiber: 13
  cholesterol: 30
  sodium: 1180
  potassium: 1150
  calcium: 290
  iron: 5.4
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Sweet%20Potato/harissa-chickpea-sweet-potato-salad.avif"
---
![Step 1](step-1.jpg)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Drain and rinse @chickpeas{1%unit}; pat very dry with @paper towels{}. Dice @sweet potato{1%unit} into ½-inch pieces. Toss chickpeas and sweet potato on a #baking sheet{} with a large drizzle of @cooking oil{4%tsp}, half the @harissa powder{1%tbsp}, and a couple big pinches of @salt{1%tsp}. (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.

![Step 2](step-2.jpg)
Meanwhile, halve, peel, and thinly slice @shallot{1%unit}. Zest and halve @lemon{1%unit}; cut one half into wedges. Finely chop @green herb blend{1%unit}(parsley and chives).
In a #small microwave-safe bowl{}, combine shallot, juice from lemon half, ½ tsp @sugar{4%tsp}, 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.

![Step 3](step-3.jpg)
Heat a dry #small pan{} over medium-high heat. Add @sunflower seeds{2%oz}, 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{}.

![Step 4](step-4.jpg)
In a third #small bowl{}, whisk together @sour cream{2%tbsp}, @buttermilk ranch{2%oz}, 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{}.

![Step 5](step-5.jpg)
Once cooled, carefully toss roasted chickpeas and sweet potato with remaining lemon zest to taste.
In a #large bowl{}, toss together @spinach{5%oz}, half the roasted veggie mixture, half the @feta cheese{1%cup}, and half the dressing. Season with a big pinch of salt and pepper.

![Step 6](step-6.jpg)
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.