Harissa Chickpea & Sweet Potato Salad

• Meanwhile, halve, peel, and thinly slice shallot. Zest and halve lemon; cut one half into wedges. (For 4 servings, zest and halve one lemon; cut remaining lemon into wedges.) Finely chop parsley and chives. • In a small microwave-safe bowl, combine shallot, juice from lemon half, ½ tsp sugar, 1 TBSP water, and salt until sugar and salt have mostly dissolved. (Use juice from whole lemon, 1 tsp sugar, and 2 TBSP water for 4.) • Microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve.

• Heat a small, dry pan over mediumhigh heat. Add sunflower seeds, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and sunflower seeds are coated and lightly toasted, 2-4 minutes. • Turn off heat; transfer to a second small bowl.

• In a third small bowl, whisk together sour cream, ranch dressing, parsley, chives, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lemon juice, and a pinch of lemon zest to taste (save a bit for the next step). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

• Once cooled, carefully toss roasted chickpeas and sweet potato with remaining lemon zest to taste. • In a large bowl, toss together spinach, half the roasted veggie mixture, half the feta, and half the dressing (save the rest of each for serving). Season with a big pinch of salt and pepper.