Sweet Potato and Chickpea Cakes with Avocado Salsa

INGREDIENTS

• 2 1/2 tablespoons olive oil, divided
• 1/2 cup chopped yellow onion
• 6 garlic cloves, crushed
• 1 jalapeño pepper, seeded and minced
• 1 3/4 cups grated sweet potato (about 8 ounces)
• 5/8 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup panko (Japanese breadcrumbs)
• 2 1/2 tablespoons fresh lime juice, divided
• 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 1 large egg
• 1 cup chopped peeled avocado
• 1 cup chopped tomato
• 1/2 cup vertically sliced red onion
• 1/8 teaspoon ground red pepper