Roasted Broccoli Sweet Potato Chickpea Salad

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Broccoli

  Raw

  2 cup chopped or 182g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Dill weed

  Spices, dried

  2 tsp or 2g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Garlic powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Coriander leaf

  Spices, dried

  ¼ tsp or 0.1g

• Brown sugar

  1 tsp unpacked or 3g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Hummus

  Commercial

  ⅓ cup or 82g

• Garlic

  Raw

  3 cloves, minced or 9g

• Lemon juice

  Raw

  2 tbsp or 30g

Directions

1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. In a mixing bowl, combine the chickpeas with one-third of the olive oil, cumin, garlic powder, paprika, ginger, coriander, brown sugar, and a pinch of salt. Toss to coat.
3. Place the sweet potatoes and chickpeas on one baking sheet, and the broccoli on the other. Drizzle with the remaining olive oil, sprinkle with salt, pepper, and half of the dill. Toss to combine and arrange in a single layer.
4. Bake for 20-25 minutes until the broccoli is golden brown, sweet potatoes are tender, and chickpeas are slightly crunchy.
5. While baking, prepare the dressing by whisking together hummus, minced garlic, remaining dill, and lemon juice in a small bowl. Add water to thin until pourable.
6. Serve by dividing the vegetables and chickpeas between plates and drizzling with dressing.

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