Warm Sweet Potato & Chickpea Salad

1. 1

   1. In a bowl, combine sweet potatoes, half of minced garlic, cinnamon, red chili pepper, cardamom, allspice and a bit of salt. Toss well with a bit of olive oil.

2. 2

   2. Bake in an oven preheated to 425 degrees until soft, approximately 35-45 minutes.

3. 3

   3. While potatoes bake, combine chickpeas, carrot, scallions, red onions and lemon zest. Set aside.

4. 4

   4. In a smaller bowl, whisk tahini, lemon juice, remaining garlic and water. Drizzle in olive oil and whisk until dressing reaches desired consistency.

5. 5

   5. Once potatoes are done, allow to cool a bit, approximately 15 minutes.

6. 6

   6. Add roasted sweet potatoes to chickpea mixture.* Toss with tahini dressing. Salt to taste.

* Per serving · 4 servings · Values may vary.

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