Prep Time: 20 min
Cook Time: 4o min
Servings: 3-4
Ingredients:
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2 medium sweet potatoes, peeled and chopped (about 665 grams)
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1 tablespoon + ⅓ cup olive oil, divided
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1 teaspoon garlic powder
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1 teaspoon onion powder
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sea salt and ground black pepper, to taste
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3-4 big handfuls baby arugula
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1 small shallot, fine dice
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1 ½ tablespoons za’atar spice blend
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¾ cup olives, pitted and roughly chopped (see notes)
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398 ml can chickpeas (1 ½ cups cooked chickpeas), drained and rinsed
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sea salt and ground black pepper, to taste
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2-3 tablespoons lemon juice (see notes)
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85 grams (3 oz) feta, crumbled
Directions:
- HPreheat the oven to 400°F. Line a baking sheet with parchment paper if you like.
- Place the chopped sweet potatoes on the baking sheet and drizzle with 1 tablespoon of the olive oil. Season with the garlic powder, onion powder, salt, and pepper. Toss to evenly coat all pieces before spreading them out evenly. Roast in the oven until tender and browned, about 35-40 minutes. I like to stir them up at the halfway point.
- Arrange the arugula on your serving platter. Set aside.
- Make the olive and chickpea “dressing.” Place a medium skillet on the stove over medium heat. Once hot, pour in the remaining ⅓ cup of olive oil. Add the diced shallot, za’atar blend, and olives. Stir until the shallots are very fragrant, about 2-3 minutes. It should be a quiet and calm sizzle; not a loud, splattering sizzle. Lower the heat if necessary!
- Add the chickpeas to the skillet, along with salt (being mindful of how salty the olives and feta are), pepper, and lemon juice. Stir to combine. Once chickpeas are warmed through, remove the skillet from the heat.
- Top the arugula with the roasted sweet potatoes, Then, spoon the warm olive and chickpea mixture evenly over the arugula and sweet potatoes.
- Finish the salad with crumbled vegan feta and enjoy!
Notes:
We recommend using Castelvetrano olives here, which are quite buttery and not as salty as other varieties. Truly any pitted olive that you like will work nicely!
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