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Sheet Pan Salad with Crispy Chickpeas and Feta
Ingredients
  • 1 (about 15-ounce) can chickpeas
  • 1 tablespoon nonpareil capers, plus 2 teaspoons brine
  • 2 medium sweet potatoes (about 1 ½ pounds total)
  • ¼ medium loaf sourdough boule or ciabatta bread (about 4 ounces)
  • 3 tablespoons olive oil, divided, plus more for drizzling
  • 3 tablespoons nutritional yeast or 3 teaspoons any color miso paste, divided
  • ¼ teaspoon kosher salt, plus more as needed
  • ¼ teaspoon freshly ground black pepper, plus more as desired
  • 1 medium lemon
  • ⅓ cup tahini
  • 1 teaspoon Dijon mustard
  • ½ small red onion
  • 4 red radishes
  • 1 medium romaine lettuce heart
  • 2 sprigs fresh mint
  • 3 tablespoons roasted, salted, shelled pistachios
  • 3 ounces feta cheese
  • ¼ cup dried pitted cherries or cranberries (optional)
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