1 large sweet potato, peeled & cubed

1 can chickpeas, drained & rinsed

2 tbsp olive oil

1 tsp smoked paprika

½ tsp cumin

½ tsp garlic powder

Salt & pepper to taste

2 large handfuls mixed greens (spinach, rocket, lettuce)

½ red onion, thinly sliced

½ cucumber, diced

Fresh parsley or mint (optional)

60–80g feta cheese, crumbled

Juice of ½ lemon

Dressing

2 tbsp olive oil

1 tbsp lemon juice

1 tsp honey or maple syrup

½ tsp gluten free Dijon mustard

Pinch of salt & pepper

Instructions

Preheat oven to 200°C / 400°F.

Spread sweet potato cubes and chickpeas on a baking tray.

Drizzle with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.

Roast for 25–30 minutes, flipping halfway, until golden and crispy.

In a large bowl, add greens, red onion, cucumber and herbs.

Add the warm roasted chickpeas and sweet potato.

Drizzle with the lemon dressing and toss gently.

Finish with crumbled feta and a squeeze of fresh lemon.