Roasted Broccoli Sweet Potato Chickpea Salad

For the Vegetables:
1 large sweet potato, sliced into 6-12mm rounds (or use two small per 1 large)
1 medium head broccoli (torn, chopped into large bite size pieces)
2 tablespoons olive, grape seed or melted coconut oil
1 healthy pinch each salt and black pepper
1 teaspoon dried dill (optional, or substitute 2 teaspoons fresh dill per 1 teaspoon dried)
1 medium red capsicum (thinly sliced, leave raw or roast with broccoli, optional)

For the Chickpeas:
1 425g can chickpeas (drained, rinsed, thoroughly dried)
1 tablespoon olive oil
1 tablespoon tandoori masala spice
1 teaspoon coconut sugar
1 healthy pinch sea salt
1 pinch cayenne pepper or red pepper flake (optional)

For the Garlic Dill Sauce:
1/3 cup hummus (or store-bought)
3 large cloves garlic, minced
1 teaspoon dried dill (or substitute 2 teaspoons fresh dill per 1 teaspoon dried)
2 tablespoons lemon juice
Water (to thin)

Preheat oven to 190°C (375°F) and line two baking sheets with parchment paper (or grease lightly).

Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice, coconut sugar and salt. Toss to combine.

Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.

Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it's not necessary. You'll know the broccoli is done when it's golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.

While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.

To serve, divide vegetables and chickpeas between serving plates, add capsicum (optional), and drizzle with dressing, or serve on the side.

Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator.

Note: To make tandoori masala spice blend: mix 3 tablespoons ground cumin, 2 tablespoons garlic powder, 2 tablespoons smoked paprika, 3 teaspoons ginger powder, 2 teaspoons ground coriander, 2 teaspoons ground cardamom.

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