Sweet potato, crispy chickpea, avocado and feta salad with a honey mustard dressing

Spiced, roasted sweet potatoes with crispy chickpeas, creamy avocado and salty feta on a bed of soft greens, finished off with a tangy honey mustard dressing. A quick, nourishing salad that's delicious, lunchbox friendly and perfect to prep for the week ahead.

Time to make : 45 minutes

Serves : 4

Ingredients

2 sweet potatoes, cut into cubes (no need to peel them)

1 x 400g tin of chickpeas, drained and rinsed

3 tbsp olive oil

1 tbsp paprika

1 tsp salt

150g bag kale (or any other salad leaves) 

2 avocados, cubed

150g feta, cubed

Herbs such as basil, parsley, dill to garnish

Dressing

2 tbsp olive oil

1 tbsp dijon mustard

2 tbsp honey

Juice of 1 lemon

1 tbsp apple cider vinegar 

Salt and pepper, to season

Method

1. Pre-heat a fan oven to 200ºC.

2. Add the cubed sweet potatoes and drained chickpeas into a large roasting tin and drizzle over 2 tbsp olive oil along with the salt and paprika. Toss everything together well so it's evenly coated and roast for 25 - 30 minutes, shaking the tin half way through, until the sweet potatoes are tender and the chickpeas are golden.

3. Make the dressing by mixing everything together in a small bowl or mug, taste to season.

4. Tear the leaves of the kale into a large mixing bowl, removing any tough stalks. Add in 1 tbsp of olive oil and use your hands to massage this into the leaves for 1 - 2 minutes until they soften. If you're using other salad leaves (such as spinach), you don't need to do this skip, simply add them to your serving bowl(s).

5. To assemble the salad, layer the green leaves on the bottom and pile on the roasted sweet potato and crispy chickpeas. Top with the cubed avocado and feta, then drizzle over the dressing and garnish with fresh herbs.

Nutritional information:

(per large serve)

462 cals

30g fat, 30g carbs, 16g protein

Good to know:

• Vegetarian. To make this vegan, use maple syrup instead of honey in the dressing and skip the feta.

• Gluten free.

• This stores really well in an airtight container in the fridge for up to 4 days. The dressing can be stored separately or mixed through the salad before storing.