A delicious vegetarian salad featuring roasted sweet potatoes, chickpeas, and feta, topped with a creamy tahini dressing.
Preheat the oven to 200°C (400°F). Spread the sweet potato pieces on a baking sheet, season with salt and pepper, drizzle with olive oil, and sprinkle with za'atar. Mix well and roast for 25 minutes.
Make sure the sweet potatoes are in a single layer for even roasting.
In a bowl, combine the red onion with salt and the juice of one lemon and let it marinate.
Letting the onion sit helps to mellow its flavor.
In a bowl, mix the chickpeas with rose harissa and a teaspoon of olive oil. After 25 minutes, push the sweet potatoes to the side in the oven and add the chickpeas. Roast for another 10 minutes.
Adjust the amount of harissa based on your spice preference.
In a large salad bowl, combine the sweet potatoes, chickpeas, cucumber, and herbs, and sprinkle the feta on top. Drain the marinated red onions and add them as well.
Feel free to add more herbs for extra flavor.
In a bowl, whisk together the yogurt, tahini, remaining lemon juice, and olive oil, seasoning with salt and pepper to taste. Drizzle the dressing over the salad or serve it on the side.
For a thinner dressing, add a little water until you reach your desired consistency.
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