Sweet Potato and Chickpea Salad

Ingredients

• 1 tsp iodized salt
• 30 g tahini sauce
• 2 tbsps 100% maple syrup
• 1/4 tsp cinnamon
• 1 tbsp cumin
• 32 oz canned garbanzo beans, drained
• 1 tbsp paprika
• 1 tsp black pepper
• 1/2 tsp red or cayenne pepper
• juice from 1 lemon
• 2 cloves garlic
• 82 g kale
• 916 g sweet potato
• 98 g shallots

Directions

1. Dice sweet potatoes and slice shallots. Cook in the oven at 425°F for 10 minutes.
2. Toss chickpeas and kale with salt and spices. Add to the baking sheet and cook for 40 minutes.
3. Combine tahini, lemon juice, maple syrup, and garlic.
4. Drizzle over the vegetables then serve.