Ingredients
Salad
2 yams or sweet potatoes, diced into 1-inch pieces
1 zucchini, diced into 1-inch pieces
1 can chickpeas, rinsed and drained
2 garlic cloves
3 sprigs parsley, leaves finely chopped
2 scallions, thinly sliced on bias
olive oil
Dressing
1 tablespoon tahini
Zest and juice of 1 lemon
Salt and pepper
1 tablespoon olive oil
Preparation
Equipment Needed:
Sheet pan; small frying pan
Step 1
Preheat oven to 400 degrees. Line rimmed baking sheet with parchment or silicone.
Step 2
Spread diced sweet potatoes in a single layer on prepared baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper.
Roast 35-40 minutes, then add zucchini and roast an additional 10-15 minutes, until both vegetables are softened inside and caramelized in spots. If vegetables haven't caramelized at that point, pop them under the broiler for 3 minutes and they will brown plenty.
Step 3
In a small frying pan over medium heat, sauté chickpeas and whole garlic cloves in 1 tablespoon of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit and warm through.
Remove garlic cloves, chop finely, and reserve for dressing.
Step 4
In a medium bowl, mix chickpeas with yams and zucchini. Add parsley and scallions and toss to combine.
Step 5
In a small bowl, combine tahini, lemon juice and zest, olive oil, and half of chopped garlic. Add water by the teaspoon until the dressing is smooth and runny. Taste and add additional chopped garlic, if necessary.
Add salt and pepper to taste. Pour over vegetables, toss to coat, and serve warm or at room temperature.