Description
A vibrant, flavor-packed bowl featuring smashed crispy chickpeas, caramelized roasted sweet potato, silky whipped feta, and a bold harissa honey swirl—topped with fresh herbs and crunchy vegetables for a satisfying Mediterranean-inspired meal.
Ingredients
— Crispy Chickpeas —
1 can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
Salt to taste
Black pepper to taste
— Roasted Sweet Potato —
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp garlic powder
Salt to taste
Black pepper to taste
— Whipped Feta —
1 cup feta cheese
1/4 cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
Black pepper to taste
— Harissa Honey Swirl —
2 tbsp honey
1 tbsp harissa paste
1 tsp lemon juice
1 tsp olive oil
— Fresh Toppings —
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
Fresh parsley
Fresh mint
Lemon wedges
Instructions
1. Preheat oven to 220°C (425°F).
2. Pat the chickpeas dry and gently smash them with the bottom of a glass. Toss with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
3. Place chickpeas on one side of a baking tray. Toss sweet potato cubes with olive oil, paprika, cinnamon, garlic powder, salt, and black pepper and spread on the other side.
4. Roast for 25–30 minutes, flipping halfway through, until the chickpeas are crispy and the sweet potatoes are caramelized and tender.
5. Meanwhile, blend feta cheese, Greek yogurt, olive oil, lemon juice, garlic, and black pepper until smooth and creamy.
6. In a small bowl, whisk together honey, harissa paste, lemon juice, and olive oil until fully combined.
7. Spread a generous layer of whipped feta into serving bowls.
8. Top with roasted sweet potatoes and crispy smashed chickpeas.
9. Add cucumber, cherry tomatoes, and red onion around the bowl.
10. Drizzle the harissa honey swirl over everything.
11. Finish with fresh parsley, mint, and a squeeze of lemon juice.
12. Serve immediately while the chickpeas are crisp and the sweet potatoes are warm.
Notes
Pat the chickpeas as dry as possible before smashing for maximum crispiness.
The whipped feta can be made a day ahead and stored in the fridge.
Adjust the harissa quantity to your preferred heat level.
Leftover roasted components keep well in the fridge for up to 3 days—store toppings separately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch / Dinner
- Method: Roasting
- Cuisine: Mediterranean