Mediterranean Sweet Potato & Chickpea Salad

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Peel and cut the sweet potatoes into 1-inch cubes.

3. 3

   Drain and rinse the chickpeas.

4. 4

   Dice the red bell pepper and thinly slice the red onion.

5. 5

   Place the sweet potatoes, chickpeas, red bell pepper, and red onion on a large baking sheet.

6. 6

   Drizzle with 2 tablespoons of olive oil, sprinkle with ground cumin, salt, and black pepper.

7. 7

   Toss to coat evenly and roast in the oven for 25 minutes, stirring halfway through.

8. 8

   Meanwhile, juice the lemon and combine with tahini and remaining 1 tablespoon of olive oil in a small bowl for the dressing.

9. 9

   Season the dressing with salt and black pepper to taste, whisk until smooth.

10. 10

    Once roasted, let the vegetables cool slightly.

11. 11

    In a large salad bowl, combine baby spinach, roasted vegetables, and crumbled feta cheese.

12. 12

    Drizzle with the lemon-tahini dressing, toss gently to combine, and serve.