Sweet Potato Salad

Ingredients:

1 medium sweet potato, peeled and chopped into a ½-inch dice

1 clove garlic, minced

¼ red onion, diced (about ⅓ cup)

1 can chickpeas, rinsed and drained

2 teaspoons extra virgin olive oil, divided

½ teaspoon garlic powder

2 tablespoons runny tahini

2 tablespoons freshly squeezed lemon juice

2 to 4 tablespoons warm water

¼ cup chopped parsley or dried kale crumbled

salt

Directions

Preheat the oven to 400 degrees Fahrenheit.

Peel and chop sweet potato into a ½-inch dice. Toss the chopped sweet potato with 1 teaspoon of olive oil. Spread on a baking sheet and sprinkle with salt. Roast for 20 minutes, until lightly browned and soft when pierced with a fork.

Heat the remaining teaspoon of olive oil in a skillet over medium heat.

Add 1 can of chickpeas (rinsed and drained) and season with ½ teaspoon of garlic powder, and a sprinkle of salt.

Toast the chickpeas for four to five minutes, until golden brown. Remove from heat.

In a small bowl, combine 2 tablespoons of runny tahini with 2 tablespoons of freshly squeezed lemon juice and warm water (start with 2 tablespoons of water and increase until you achieve a smooth, creamy consistency).

Add the minced garlic, salt, and cracked black pepper to the tahini mixture. Stir until incorporated.

In a large bowl, combine the roasted sweet potatoes, chickpeas, diced red onion, and tahini dressing. Toss until combined.