Sweet potatoes: 300g (2 medium), Chickpeas (cooked): 100g (1/2 cup), Cherry tomatoes: 100g (1 cup, halved), Cucumber: 75g (3/4 cup, diced), Feta cheese: 30g (2 tbsp, crumbled), Red onion: 30g (1/4 cup, diced), Parsley: 10g (2 tbsp, chopped), Mint: 5g (1 tbsp, chopped), Lemon juice: 15ml (1 tbsp), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Cumin: 2g (1 tsp), Black pepper: to taste
1. Bake sweet potatoes: Prick 300g sweet potatoes with a fork, bake at 200°C (400°F) for 45-60 minutes until tender. 2. Make dressing: Whisk together 15ml lemon juice, 10ml olive oil, 3g minced garlic, 2g cumin, and black pepper. 3. Prepare salad: In a bowl, combine 100g chickpeas, 100g halved cherry tomatoes, 75g diced cucumber, 30g diced red onion, 10g chopped parsley, and 5g chopped mint. Toss with dressing. 4. Assemble: Split baked sweet potatoes lengthwise, fluff the flesh with a fork. Top with chickpea salad and 30g crumbled feta.
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