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1
Preheat oven to 400 degrees F and line a baking sheet with foil.
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2
Add chickpeas to a small mixing bowl and toss with 1 tbsp oil, tandoori masala spice blend, salt, coconut sugar, and turmeric. Taste and adjust seasonings as needed, making sure they're well-salted and thoroughly seasoned. Arrange on half of the prepared baking sheet.
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3
Add sweet potato rounds to the other half of the baking sheet and drizzle with remaining 1 tbsp oil - toss. Sprinkle with a bit of salt and arrange in a single layer.
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4
Bake for 20 minutes, then remove from oven to toss chickpeas and flip sweet potatoes to ensure even cooking. Return to oven and cook for 10-15 minutes more, or until sweet potatoes are tender and golden brown, and chickpeas are firm and crispy.
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5
In the meantime, add tahini, lemon juice, and maple syrup to the mixing bowl you used earlier and whisk to combine. Thin with hot water until pourable. Taste and adjust seasonings as needed. Set aside.
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6
Once the potatoes and chickpeas are done roasting, let cool for a few minutes. To serve, divide chard or massaged kale between serving dishes and top with sweet potatoes, chickpeas, and pumpkin seeds. Serve with dressing on the side,
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7
Leftovers will keep covered separately for 2-3 days.
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8
*If using kale, add to a large mixing bowl before adding toppings, drizzle with 1 tbsp grape seed or olive oil and 1 tbsp lemon juice. Massage with hands for 1 minute to soften texture and remove some of the bitterness.
