Name: Roasted Sweet Potato & Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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))