Chickpea Sweet Potato Shawarma Salad
1 (15-ounce) can chickpeas, drained and rinsed

1 medium sweet potato, sliced into ¼-inch rounds and quartered

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon garlic powder 

¼ teaspoon turmeric

¼ teaspoon dried ginger

¼ teaspoon cinnamon

¼ teaspoon salt

Pepper to taste

Lemony Yogurt Dressing & Salad
1 clove garlic, minced 

Juice of ½ lemon

¼ cup plain Greek yogurt (** not a fan of dairy as you know,  but this small amount for a dressing is better than most dressings people consume.)

1 tablespoon hummus

1 sprig fresh dill

Salt and pepper to taste

6 ounces spinach leaves

1. First, make the Chickpea Sweet Potato Shawarma. Preheat the oven to 425°F.

2. In a medium bowl, mix the chickpeas and sweet potato with the olive oil and spices until fully coated. Spread on a baking sheet. Bake for 30 to 35 minutes, tossing the chickpeas and sweet potatoes halfway through to ensure even cooking. Remove from the oven once the sweet potatoes have browned and the chickpeas are crispy.

3. Assemble the Lemony Yogurt Dressing. In a small bowl, mix together the garlic and lemon juice; let sit for 5 minutes. Stir in the yogurt, hummus, dill, salt and pepper. Thin with water if necessary.

4. To assemble the salads, divide the spinach between four bowls, top with the Chickpea Sweet Potato Shawarma, and drizzle with yogurt dressing.