Roasted Vegetable and Chickpea Salad with Lemon-Tahini Dressing

Ingredients

• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Sweet potato
• 0.5 Red onion
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 15 oz can Chickpeas
• 3 tbsp Tahini
• 2 tbsp Lemon juice
• 2-4 tbsp Water
• 1 clove Garlic
• 2 tbsp Fresh parsley

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, toss broccoli florets, carrots, sweet potato, and red onion with olive oil, salt, and pepper.
3. 3Spread vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
4. 4While vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add more water if needed to reach desired consistency.
5. 5In a large bowl, combine roasted vegetables and chickpeas.
6. 6Pour lemon-tahini dressing over the salad and toss to coat.
7. 7Garnish with fresh parsley and serve warm or cold.

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