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Chickpea Sweet Potato Shawarma Salad

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

 

INSTRUCTIONS

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...

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