Sweet Potato, Zucchini & Chickpea Salad

Ingredients

2x sweet potatoes, diced into 1” pieces

1x zucchini, diced into 1” pieces

1 can chickpeas, rinsed and drained

1 garlic clove

3 sprigs flat parley, leaves chopped

handful of basil, chopped

2x scallions, thinly sliced on bias

olive oil

Dressing

1 tablespoon tahini

juice of a lemon

salt and pepper

1 tablespoon olive oil

Preheat oven to 4oo degrees.

Spread diced sweet potato on baking sheet and drizzle with olive oil and sprinkle with salt and pepper.

Bake 35-40 minutes and then add zucchini and bake an additional 10-15 minutes until vegetables are softened inside and caramelized in spots.

In a small frying pan over medium heat, saute chickpeas until dry and warmed. Remove from heat and remove garlic clove. Finely chop garlic clove and reserve for dressing.

Mix dressing ingredients and add half of chopped garlic.

In a bowl, mix chickpeas with sweet potato and zucchini. Add herbs and scallions and toss to combine.

Pour dressing over and serve.