Sweet Potato and Chickpea Salad with Feta and Yogurt Dressing

How to prepare sweet potato and chickpea salad with feta and yogurt dressing

1. Cut the sweet potatoes into cubes and mix with 1 tablespoon of olive oil, salt, lots of freshly ground black pepper and oregano crushed between your fingers. Spread in a baking tray lined with parchment paper. Bake at 200C for 25 minutes.
2. In the bowl where you seasoned the potatoes, add the drained chickpeas and 1 teaspoon of ground hot pepper in oil. Sprinkle with a little salt and mix well.
3. When the 25 minutes for the potatoes have passed, push them to half of the tray and put the spicy chickpeas on the other half. Continue baking at 200C for another 10 minutes.
4. Cut the cucumber in half lengthwise and then into half-moons. Sprinkle with a little salt.
5. Cut the onion into fish scales or thin slices and sprinkle with a little salt. Let it sit for 5 minutes to soften a bit, then add 2 tablespoons of lemon juice and coriander and let it marinate for another 10-15 minutes. If desired, you can drizzle a little oil at the end.
6. Chop the parsley. Cut the avocado into cubes.
8. For the dressing, just mix all the ingredients in a bowl and adjust salt to taste.
9. Remove the tray with vegetables from the oven and let them cool for 10 minutes.
10. Transfer them to the serving platter, first the potatoes and sprinkle almost all the chickpeas on top, leaving about 2 tablespoons. Drizzle 3 teaspoons of dressing over the vegetables.
11. Then place a layer of cucumbers. Crumble the feta on top and then drizzle another 3 teaspoons of dressing over the salad.
12. Sprinkle half the onion more towards the center, then half the parsley, then 1 tablespoon of the reserved chickpeas. Repeat with onion, then parsley, then avocado and finally the rest of the chickpeas.
14. Serve the salad with the remaining dressing on the side.

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