Ingredients:
1 can
chickpeas (14 ounces), drained, and rinsed
1 large
sweet potato, cut into 1-inch pieces
1 large
head of broccoli, cut into bite size florets
Drizzle
of olive oil or balsamic vinegar
Dash of
garlic powder
Dash of
herbs
Dash of
paprika
Salt and
freshly ground black pepper to taste
1 large
avocado, sliced
For the
Lemon Tahini Dressing:
2/3 cup
tahini
Juice of
2 medium lemons
Zest of
one medium lemon
2
tablespoons maple syrup, plus more to taste
2 cloves
garlic
1/3 cup
water, plus more as needed
Salt to
taste
Method:
Preheat
the oven to 450°.
Line two
large rimmed baking sheet with parchment paper or use non-stick sheets.
Rub the
chickpeas between a large kitchen towel to remove the skins. Transfer the
chickpeas to a large bowl with the sweet potato and broccoli. Drizzle with
olive oil to coat. Add a generous dash of garlic powder, dried herbs and
paprika. Season with salt and black pepper to taste. Transfer to the prepared
baking sheets in a single layer.
Roast the
chickpeas and vegetables for 15 minutes.
Toss them
so they cook evenly and roast for about another 10 minutes or until the
chickpeas are crispy and the sweet potato is fork tender.
Meanwhile,
prepare the dressing. In a medium bowl whisk the tahini, lemon juice lemon zest
and maple syrup. Grate the garlic into the bowl using a microplane grater. Add
water until the dressing is the desired consistency. Season with salt.
Serve the
roasted chickpeas and vegetables with avocado slices. Drizzle with dressing to
taste.
Refrigerate
any remaining dressing in an airtight container for up to three days.
Enjoy