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The remaining chickpea salad keeps in the fridge for lunch the next day.
Heat the grill to medium high. Prick the sweet potatoes with a fork, and microwave on high for 12 minutes (based on 800W), turning over halfway, until tender when pressed and soft right through to the middle.
Meanwhile, tip the chickpeas into a bowl and mash with a fork or potato masher to break the skins so they absorb more flavour.
Toss the avocado with the vinegar, then add to the chickpeas with the feta, coriander, red pepper, onion and 1 tablespoon of olive oil and mix together with some seasoning.
Rub each sweet potato with 1 teaspoon of oil and grill for 2 minutes each side to crisp the skin. Split the potatoes and divide half the feta mix between them. Chill the rest for lunch the next day. Serve with salad if you like.
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