Warm sweet potato and chickpea salad with tahini goddess dressing

Ingredients

For salad:

• 1 large sweet potato, peeled and chopped in 1 inch pieces
• 1 medium garlic clove, minced
• 2 Tablespoons coconut oil
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 2-3 pinches sea salt
• One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
• 1/4 of a medium red onion, finely chopped
• 1/4 cup coarsely chopped fresh parsley

Tahini Goddess Dressing:

• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 cup raw tahini
• 4 teaspoons tamari or soy sauce
• 2 Tablespoons apple cider vinegar
• 2 teaspoons agave nectar
• 1/3 cup water
• 2 Tablespoons chopped parlsey

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Preparation

• For salad:
  Preheat the oven to 425°F. In a large bowl, combine the sweet potato, garlic, peppers, coconut oil, and salt. Toss the potato pieces until evenly coated. Roast them on a baking sheet for 20-25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing.
• Tahini Goddess Dressing:
  Place all ingredients, except the parlsey, in a small bowl and using an immersion blender or food processor, blend ingredients well until smooth. Add the parlsey at the end and mix well.
• Assembly:
  In a medium bowl, mix the roasted potatoes, chickpeas, red onions, parsley and 1/3 cup dressing. Combine ingredients well and serve. Eat with a green salad or by it own.

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