Summery Chickpea & Feta Ceviche

• servings: 6
• active time: 20 minutes
• total time: 45 minutes

Ingredients

3 Sweet Potato

2 packs Fresh Coriander

4 Red Onions

3 big Tomatoes

4 Fresh Jalapeños

6 Limes

2tbsp Extra Virgin Olive Oil

2tbsp Honey

3 x 400g Jar Chickpeas

2 x 150g Feta

Salt

Tortilla Chips

Directions

Add a few inches of water to a large saucepan and set over a high heat. Place the sweet potatoes in a steamer basket, set it over the pan and steam for 25-35 mins, until completely tender when pierced with a knife (smaller sweet potatoes will be ready sooner).

Meanwhile, finely chop the coriander, red onion, tomatoes and jalapeños, depending on how spicy you like it, you can add more or less jalapeños. Add to a large bowl and squeeze in the juice of the limes, then add the olive oil and honey. Drain the chickpeas and rinse, reserving their liquid. Tip in the chickpeas along with 2 tbsp of the chickpea liquid, season with salt and mix to combine.

Tear the feta into large chunks and fold gently through the chickpea mixture.

Once the sweet potatoes are tender, transfer to a chopping board, leave to cool slightly, then cut into slices.

To serve, spoon the chickpea and feta ceviche into bowls with the sweet potato slices and tortilla chips alongside.

Nutrition

• Serving Size: 4