Roasted Sweet Potato & Chickpea Salad

11 things you may not have.

The method's theirs. Go give them the click.

Ingredients

2 small organic sweet potatoes* (sliced into 1/2-inch rounds with skin on)
1 15-ounce can chickpeas ((rinsed, drained and patted dry // ~1 1/4 cups drained as original recipe is written))
2 Tbsp grape seed or melted coconut oil ((divided))
2-3 Tbsp tandoori masala spice blend*
1/8 tsp sea salt ((plus more to taste))
1 tsp coconut sugar
1/4 tsp turmeric ((optional))
1 large bundle (~12 stems/bundle) rainbow chard* or kale* ((chopped, large stems removed))
2-3 Tbsp roasted lightly salted or unsalted pumpkin seeds ((optional))
1/4 cup tahini
1 Tbsp maple syrup
1 small lemon, juiced ((~2 Tbsp juice as original recipe is written))
1-2 Tbsp hot water ((to thin))

1 entree salads per serving

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.