Zoete aardappelsalade met feta en kikkererwten

Recipes Vegetarian Main courses Gluten-free

When I was in Curaçao in October, I took a cooking workshop with Helmi Smeulders, also known as ‘Carribean Spice Girl‘. Together we made, among other things, lionfish ceviche,polenta fries,pika, and a Caribbean coleslaw — everything tasted equally delicious. She gave me her book ‘Modern Carribean Flavors’, which is truly a beautiful cookbook. Full of wonderful recipes, and this is one of her great hits. I adjusted the recipe slightly to include more vegetables and make it a proper dinner, but the inspiration for this sweet potato salad with feta and chickpeas definitely comes from Helmi.

x_ckl_recipe_markerSweet potato salad with feta and chickpeas This sweet potato salad with feta and chickpeas is inspired by Caribbean cuisine and full of flavor. The combination of roasted chickpeas, sweet potatoes and a fresh dressing of mayo, mustard and lemon creates a delicious and nutritious dish. Perfect as a filling main or as a side, and you can easily vary it by adding, for example, pumpkin or lentils! How to make a sweet potato salad with feta and chickpeas? Main course Caribbean 3-4 servings 40 min 40 min 40 minutes

Preheat the oven to 200°C.
Rinse the chickpeas under running water and drain. Toss them with a tablespoon of olive oil, some paprika seasoning, cumin seeds and salt and pepper. Spread them over a baking sheet lined with parchment paper and bake for about 30 minutes. Give them a shake and bake for another 10 minutes until crispy.
Scrub the sweet potatoes clean and cut them into small cubes.
Fill a large pot with water, add the sweet potatoes and bring to a boil. Cook for about 12 minutes; the potatoes should be slightly tender.
Meanwhile make the dressing. Finely chop the garlic and red onion. Slice the pickles into rings and put them in a bowl. Mix with mayonnaise, red wine vinegar, Dijon mustard, lemon juice and season with salt and pepper. Slice the spring onions into rings and reserve about 1/3; add the rest to the dressing.
Mix the sweet potato with the dressing and add the chickpeas. Garnish with feta and the remaining spring onion.

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Recipe

Sweet potato salad with feta and chickpeas

This sweet potato salad with feta and chickpeas is inspired by Caribbean cuisine and full of flavor. The combination of roasted chickpeas, sweet potatoes and a fresh dressing of mayo, mustard and lemon creates a delicious and nutritious dish. Perfect as a filling main or as a side, and you can easily vary it by adding, for example, pumpkin or lentils!

Course	Main course
Kitchen	Caribbean
Servings	3-4 servings

Preparation time

Preparation time	40 min
Time in oven	40 min
Total	40 minutes

Equipment

Large mixing bowl
Parchment paper
Cutting board
Kitchen knife
Deep plates

Ingredients

1 kg sweet potatoes
400 g chickpeas
about 3 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 garlic clove
3 spring onions
2 pickles
1 red onion
juice of half a lemon
salt and pepper
100 g feta

How to make a sweet potato salad with feta and chickpeas?

Preheat the oven to 200°C.
Rinse the chickpeas under running water and drain. Toss them with a tablespoon of olive oil, some paprika seasoning, cumin seeds and salt and pepper. Spread them over a baking sheet lined with parchment paper and bake for about 30 minutes. Give them a shake and bake for another 10 minutes until crispy.
Scrub the sweet potatoes clean and cut them into small cubes.
Fill a large pot with water, add the sweet potatoes and bring to a boil. Cook for about 12 minutes; the potatoes should be slightly tender.
Meanwhile make the dressing. Finely chop the garlic and red onion. Slice the pickles into rings and put them in a bowl. Mix with mayonnaise, red wine vinegar, Dijon mustard, lemon juice and season with salt and pepper. Slice the spring onions into rings and reserve about 1/3; add the rest to the dressing.
Mix the sweet potato with the dressing and add the chickpeas. Garnish with feta and the remaining spring onion.

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This sweet potato salad is a delicious meal salad that you can serve either slightly warm or at room temperature. The combination of creamy dressing, crunchy chickpeas and salty feta makes this dish complete and nutritious.

Use a large mixing bowl so you can toss the salad without making a mess. Have leftovers? Store the salad in a covered bowl in the fridge and add the chickpeas just before serving so they stay crispy.