Chickpea and Feta Salad

Chickpea and Sweet Potato salad


  • 1 cup dried chickpeas
  • 1 sweet potato
  • Fresh herbs
  • Red onion
  • Olive oil
  • Kosher salt
  • Fresh feta
  • Crushed red pepper


  1. Cook the chickpeas according to directions. You want them “al dente” - cooked but still firm. Mine are a locally grown and dried heirloom variety. I soaked them in water overnight, drained them, and then boiled for roughly 15 minutes with a bay leaf, salt, baking soda and crushed red pepper. Once they were done, I rinsed them well with cold water, and pulled out a number of loose skins that had separated from the main kernel
  2. Cube sweet potato into ¼ inch cubes. Pan sear in a little olive oil and butter, tossing occasionally to caramelize all sides. I add a small amount of water in once caramelized to finish cooking. Be careful not to add too much water as you might get mushy potatoes which aren’t great for salad.
  3. Remove sweet potatoes from pan and let cool
  4. Dice red onion into very small pieces
  5. Toss sweet potatoes and chickpeas with a drizzle of olive oil to taste. I used around 2 tsp.
  6. Add red onion, and a pinch of kosher salt to the salad, toss to combine.
  7. Tear fresh herbs (I used a few basil leaves and a few marjoram leaves) and top salad with herbs, crushed red pepper and feta
Elizabeth LaDuca