Roasted Sweet Potato and Chickpea Salad with Tahini Sauce

Step 1

Preheat oven to 425°F (215°C).

Step 2

Drain and rinse one can of chickpeas. Pat them dry thoroughly with paper towels to remove excess moisture.

Step 3

On one half of a parchment-lined baking sheet, spread out the dried chickpeas in an even layer.

Step 4

Dice one sweet potato into small, bite-sized cubes (about 1/2 inch). Spread the diced sweet potato onto the other half of the baking sheet.

Step 5

Drizzle ½ tablespoon of olive oil over the sweet potatoes and toss to coat evenly.

Step 6

Drizzle the remaining ½ tablespoon of olive oil over the chickpeas, then sprinkle with garlic powder and paprika. Toss the chickpeas to distribute the oil and spices. Bake both the chickpeas and sweet potatoes for 20 minutes.

Step 7

In a large bowl, combine the arugula, roasted sweet potatoes, roasted chickpeas, sunflower seeds, and dried cranberries. Drizzle with the prepared dressing and toss gently to coat. Serve immediately.