ROASTED BROCCOLI SWEET POTATO CHICKPEA SALAD


Ingredients

VEGETABLES

-   1 large or two small sweet potatoes (~200 g)
-   1 head broccoli, torn, chopped into large bite size pieces
-   2 tbsp olive, grape seed or melted coconut oil
-   Healthy pinch each salt and black pepper
-   optional: 1 tsp dried dill or 2 tsp fresh dill
-   optional: 1 thinly sliced red bell pepper (leave raw or roast with
    broccoli)

CHICKPEAS

-   1 (425 g) can chickpeas, drained, rinsed, thoroughly dried
-   1 tbsp olive or grape seed oil
-   1 tbsp tandoori masala spice*
-   1 tsp coconut sugar
-   Healthy pinch sea salt
-   optional: pinch cayenne pepper or red pepper flake

GARLIC DILL SAUCE

-   80 g hummus
-   3 large cloves garlic, minced
-   1 tsp dried or 2 tsp fresh dill
-   2 tbsp (30 ml) lemon juice
-   Water to thin


Instructions

1.  Preheat oven to 190 C and line two baking sheets with parchment
    paper (or grease lightly).
2.  Add rinsed dried chickpeas to a mixing bowl and season with oil,
    tandoori spice*, coconut sugar and salt. Toss to combine.
3.  Add sweet potatoes and chickpeas to one sheet, and the broccoli to
    another. Drizzle the vegetables with olive oil and sprinkle with
    salt and pepper - toss to combine. Sprinkle with dill (optional),
    then arrange in a single layer.
4.  Bake both for a total of 20-25 minutes, rotating the pans once near
    the halfway point. You can flip the sweet potatoes over to encourage
    even baking, but it's not necessary. You'll know the broccoli is
    done when it's golden brown, the sweet potatoes will be tender, and
    the chickpeas will begin firming up and taking on a slight crunch.
    Set aside.
5.  While vegetables and chickpeas are baking, prepare dressing by
    adding hummus, garlic, dill and lemon juice to a small mixing bowl
    and whisking to combine. Then add only enough water to thin until
    pourable. Set aside.
6.  To serve, divide vegetables and chickpeas between two serving plates
    and drizzle with dressing, or serve on the side.
7.  Best when fresh, though leftovers keep stored separately for 2-3
    days in the refrigerator. Enjoy leftovers slightly chilled or at
    room temperature for best flavor/texture.


Notes

Serves 2. Source:
http://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/

*) Homemade Tandoori masala spice blend: Mix

-   3 tbsp ground cumin
-   2 tbsp garlic powder
-   2 tbsp smoked paprika
-   3 tsp ginger powder
-   2 tsp ground coriander
-   2 tsp ground cardamom. Multiply as needed.