How to make it
Preheat oven to 400F.
Drain chickpeas, rinse, and pat dry with paper towel.
Chopp sweet potato into 1/2’’ - 3/4’’ cubes.
In a large bowl, mix together olive oil and spices. Add in chickpeas and sweet potatoes, and toss.
Place on large cookie sheet with parchment paper and bake for ~35 min until sweet potatoes are soft. Remove form oven and let cool.
For the dressing, combined yogurt, garlic, lemon juice and zest, and spices. Place in fridge.
To assemble, add dressing, spinach, cucumbers, tomatoes, sweet potatoes, and chickpeas into a large bowl and toss.
Optional toppings include raisins, pistachios, and chicken.
What you’ll need
Spiced Chickpeas & Sweet Potatoes
1 large (or 2 medium) sweet potatoes
1 can chickpeas, drained, rinsed, and dried
1 Tbsp olive oil
1 tsp cumin
1/2 tsp thyme
1/4 tsp ginger
1/4 tsp cinnamon
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1/2 tsp paprika
Lemon zest
Dressing
1/4 cup greek yogurt
Juice form 1/2 a lemon
Zest from 1/2 a lemon
1/2 tsp cumin powder
1/2 tsp cinnamon
1/2 Tbsp olive oil
2 cloves minced garlic
1 Tbsp chopped mint leaves
To assemble
5-6 Cups Spinach
1 Cup cherry tomatos
1/3 Cup diced cucumbers
Optional Toppings (Raisins & Pistachios; Chicken)