Roasted Broccoli Sweet Potato Chickpea Salad

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Broccoli

  Flower clusters, raw

  2 cup flowerets or 142g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Dill

  Fresh

  1 tsp or 0.2g

• Mediterranean Blend Oil

  Blend of Canola, Olive, and Grape Seed Oil - Kirkland Signature

  1 tbsp or 15g

• Brown sugar

  1 tsp brownulated or 3g

• Salt

  Table

  1 dash or 0.4g

• Bushs Best Garbanzos Chick Peas

  Bush's

  260g

Directions

1. Preheat oven to 375 degrees F (190 C) and line two (amount as original recipe is written // adjust if increasing batch size) 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, add bell pepper (optional), 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.
8. Recipe by: Minimalist Baker (source: https://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/)

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