Roasted Sweet Potato & Chickpea Salad

Roasted Sweet Potato & Chickpea Salad

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

• 2 medium sweet potatoes, cut into ¾-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp kosher salt
• 4 cups arugula
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water

Let’s make it

1. 1

   Heat the oven to 425°F. Toss sweet potato and well-dried chickpeas with oil, cumin, and salt on a large rimmed baking sheet. Spread into a single layer.

2. 2

   Roast for 25 minutes, turning once, until the potato is tender and browned at the edges. Let cool for 5 minutes.

3. 3

   Whisk tahini, lemon juice, and water in a small bowl. The mixture may thicken at first; keep whisking and add another splash of water if needed.

4. 4

   Divide arugula among bowls, add the roasted mixture, and drizzle with dressing just before serving.