Roasted Sweet Potato Chickpea Salad

• total time: 30 minutes

Ingredients

450g frozen sweet potato

1 x 400g tin chickpeas, drained

2 tbsp olive oil

2 tbsp za’atar

1 large bag mixed baby greens

½ cucumber chopped

6 tbsp pomegranate seeds

2 tbsp chopped parsley

Dressing

4 tbsp tahini

1 tsp honey

Juice ½ lemon

Salt and pepper

Hot water to thin sauce

Directions

Preheat oven to 180C

Add the sweet potato and chickpeas to a roasting dish and drizzle over olive oil and za’atar.

Roast in the oven for around 30 minutes until the sweet potato is golden brown.

Meanwhile add the tahini, honey, lemon juice and salt and pepper to a bowl and mix to make the dressing. If it is too thick add a bit of hot water to thin it.

To serve, place the baby greens in a bowl and add ⅓ of the sweet potato and chickpea mixture.

Top with cucumber, pomegranate seeds, chopped parsley and drizzle over the tahini dressing.