Roasted sweet potato toasts with whipped feta cilantro cream, crispy chickpeas and pickled red onion

Name: Roasted sweet potato toasts with whipped feta cilantro cream, crispy chickpeas and pickled red onion
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Fusión mediterránea
Ingredients: lb medium sweet potato; 1 1/2 cups cooked chickpeas; 6 oz feta cheese; 1/3 cup plain Greek yogurt; 2.8 oz red onion; 3 tbsp olive oil; 2 tbsp lemon juice; 2 tbsp red wine vinegar; 1/2 cup fresh cilantro; 1 tsp honey; 1 tsp smoked paprika; 3/4 tsp ground cumin; 1/4 tsp red pepper flakes; 3/4 tsp salt; 1/4 tsp black pepper; 1 tbsp sesame seeds

An original layered appetizer with contrasting textures: roasted sweet potato rounds cooked until tender and golden, topped with a savory whipped feta cilantro cream, spiced oven-crisped chickpeas, and quick-pickled red onion for a bright finish.

20 minPrep

30 minCook

50 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

450 g / 1 lb g medium sweet potato (1/2 in)
240 g g cooked chickpeas (escurridos and well dry)
180 g g feta cheese (desmenuzado)
80 g g plain Greek yogurt (for suavizar the cream)
80 g g red onion (thinly sliced finas)
45 ml ml olive oil (divided)
30 ml ml lemon juice (freshly squeezed)
30 ml ml red wine vinegar (for the encurtido quick)
15 g g fresh cilantro (leaves and stalks tiernos, chopped)
5 ml ml honey (for equilibrar the encurtido)
3 g g smoked paprika (for the garbanzos)
2 g g ground cumin (for the garbanzos)
1 g g red pepper flakes (optional)
4 g g salt (or to taste, divided)
1 g g black pepper (freshly ground)
9 g g sesame seeds (tostadas for terminar)

Nutrition facts

per serving

210 kcal

Calories

8 g

Protein

20 g

Carbs

11 g

Fat

4 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySesame

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.
2
Place the sweet potato rounds on the sheet. Toss them with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Arrange in a single layer and roast for 20 minutes at 220 °C / 425 °F, flipping halfway through, until tender and golden.
3
While the sweet potato roasts, make the quick-pickled red onion. In a small bowl combine the red onion, red wine vinegar, 1 tablespoon lemon juice, the honey, and 1/4 teaspoon salt. Stir and let sit for 15 minutes.
4
Pat the chickpeas very dry with paper towels. Toss them with the remaining 1/2 tablespoon olive oil, smoked paprika, ground cumin, red pepper flakes if using, and 1/4 teaspoon salt. Spread them on an empty section of the same baking sheet or on a second sheet.
5
Bake the chickpeas at 220 °C / 425 °F for 10 minutes, or until lightly crisp on the outside. If using the same sheet, add them when the sweet potato has 10 minutes left to cook.
6
For the cream, place the feta cheese, Greek yogurt, the remaining 1 tablespoon lemon juice, fresh cilantro, and a few grinds of black pepper in a food processor or blender cup. Blend until thick and spreadable. Scrape down the sides if needed so the mixture becomes smooth.
7
Toast the sesame seeds in a small skillet over medium heat for 1 to 2 minutes, stirring, until fragrant. Remove immediately so they do not burn.
8
To assemble, let the sweet potato rounds cool for 5 minutes. Spread each round with a small spoonful of whipped feta cilantro cream, add a few crispy chickpeas, and finish with drained pickled red onion.
9
Sprinkle the toasted sesame seeds on top and serve right away to enjoy the contrast of warm sweet potato, cool cream, and crisp chickpeas.

Chef tips

If you want a sturdier base, choose a long, evenly shaped sweet potato so the slices are similar in size. Dry the chickpeas very well before baking for better crispness. The cream can be made a few hours ahead and kept chilled.

Substitutions

You can substitute the cilantro with parsley or dill. Greek yogurt can be replaced with plain cream cheese for a denser texture. Instead of red wine vinegar, use apple cider vinegar for a milder pickle.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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