Warm Sweet Potato & Chickpea Salad

• 4 sweet potatoes peeled and cut into 1 1/2 inch cubes
• 28 ounces chickpeas drained
• 1 purple onion medium, chopped
• 1 carrots grated
• 5 cloves garlic minced
• 2 scallions chopped
• 1/4 cup parsley and cilantro, mixed
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon red chili peppers
• 1/2 teaspoon cardamom
• 1 lemon
• 2 lemon
• 3 tablespoons tahini not raw
• 2 tablespoons water
• olive oil
• kosher salt

1. 1. In a bowl, combine sweet potatoes, half of minced garlic, cinnamon, red chili pepper, cardamom, allspice and a bit of salt. Toss well with a bit of olive oil.
2. 2. Bake in an oven preheated to 425 degrees until soft, approximately 35-45 minutes.
3. 3. While potatoes bake, combine chickpeas, carrot, scallions, red onions and lemon zest. Set aside.
4. 4. In a smaller bowl, whisk tahini, lemon juice, remaining garlic and water. Drizzle in olive oil and whisk until dressing reaches desired consistency.
5. 5. Once potatoes are done, allow to cool a bit, approximately 15 minutes.
6. 6. Add roasted sweet potatoes to chickpea mixture.* Toss with tahini dressing. Salt to taste.

sweet potatoes, chickpeas, purple onion, carrots, garlic, scallions, parsley, allspice, cinnamon, red chili peppers, cardamom, lemon, lemon, tahini, water, olive oil, kosher salt

Taken from www.yummly.com/recipe/Warm-Sweet-Potato-_-Chickpea-Salad-1692112 (may not work)