Roasted Sweet Potato Salad with Tahini Dressing

Ingredients:

For the salad:

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tbsp olive oil

Salt and pepper, to taste

1/2 tsp paprika (optional)

1 can (15 oz / 425g) chickpeas, drained and rinsed

1 small red onion, thinly sliced

1/4 cup fresh parsley, chopped

1/4 cup pomegranate seeds (optional, for a sweet-tart crunch)

Mixed greens or arugula (about 4 cups)

For the tahini dressing:

1/4 cup tahini

2 tbsp lemon juice (freshly squeezed)

1 tbsp maple syrup or honey

1 garlic clove, minced

2–4 tbsp cold water (to thin, as needed)

Salt, to taste

Instructions:

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