Roasted Chickpea Salad

Ingredients

• 1 can Davert (chickpeas)
• 1 Sweet Potato
• 8 tbsp olive oil
• Salt
• Pepper
• paprika powder
• a handful radicchio
• 2 handfuls baby spinach
• 2 tsp mustard
• 1 tsp balsamic vinegar
• 2 tsp Honey
• 1 tsp cashew butter (or almond butter)
• 1 tsp black sesame seeds

Instructions

1. 1.

   Drain chickpeas in a sieve and let them drain briefly. Peel, dice the sweet potato and mix with chickpeas on parchment paper-lined tray.

2. 2.

   Mix 3 tbsp olive oil, salt, pepper, and paprika powder; roast in preheated oven at 250 °C (fan 230 °C) for about 15 minutes.

3. 3.

   Clean, wash, and finely chop radicchio. Clean, wash, and dry spin baby spinach. Whisk mustard, balsamic vinegar, remaining olive oil, honey, and cashew butter into a creamy sauce.

4. 4.

   Remove chickpea mixture from oven, let it cool briefly. Combine prepared ingredients in a bowl, toss with roasted chickpeas, and sprinkle sesame seeds on top.