Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing

veganricha.com

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subheading: For the chickpeas and sweet potatoes:

15 oz ( 425.24 g) Can of chickpeas or 1.5 cups cooked

2 cups ( 266 g) cubed sweet potato

1 tablespoon barbeque sauce

1 teaspoon oil

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ground coriander

1 teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon black pepper

½ teaspoon ground cardamom

¼ teaspoon cayenne optional

¼ teaspoon ground mustard

subheading: For the salad bowl:

1 cup ( 149 g) sliced bell pepper

salt and black pepper for roasting the bell pepper

3 to 5 cups ( 120 g) baby greens or mixed spring greens

1 cup of juicy fruit such as apples or pear

¼ cup of nuts or seeds of choice such as pecans or pumpkin seeds or hemp seeds

subheading: For the Tahini Dressing:

3 tablespoons tahini

2 tablespoons fresh lemon juice

½ teaspoon dried parsley

¼ teaspoon salt

¼ teaspoon garlic powder

¼ to ⅓ cup warm water

Directions at veganricha.com

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