Step 1

After veggies are sliced, place everything EXCEPT cooked sweet potatoes in large disposable bag or bowl and add seasoning. Close bag and shake well to distribute seasoning! Grill in grill basket over medium heat until done (25 - 35 minutes). For this recipe, I always use two small grill pans.

Step 2

During the last 10 minutes, add your cooked sweet potato to the grill basket, stir and continue cooking vegetables on closed grilled.

Step 3

Place all creamy garlic dressing ingredients except parsley in blender and blend well. Pour into dressing jar. Add parsley and shake well to distribute.

Step 4

Drain and rinse chickpeas. Spread out in a single layer on a large rimmed baking pan. Toss with garlic powder and salt. Roast at 425 degrees in oven for 20-25 minutes, stir 1/2 way through cooking time.

Step 5

Add fresh lettuce blend or spinach to large salad bowl. Arrange mesquite grilled veggies. Add roasted chickpeas. Drizzle with Creamy Garlic Dressing!