Roast The Sweet Potatoes

• Pre-heat oven to 400℉. Line a baking sheet with parchment for easy clean-up.
• Wash and scrub the sweet potatoes, then sprinkle with salt and pepper. Rub 1 tbsp of olive oil all over the sweet potatoes ensuring they are coated with oil, salt and pepper.
• Place the sweet potatoes onto the baking sheet and pierce with a knife or fork a few times to ensure the potato doesn't explode while roasting.
• Roast for approximately 40 minutes or until a knife inserted into the thickest part of the sweet potato goes all the way through easily.

Make The Chickpeas

• Drain and rinse the chickpeas until all the foaming stops. Pat them dry with a paper towel or tea towel.
• Place onto the baking sheet and top with all the spices, then drizzle with the olive oil. Mix well making sure they are evenly coated with the spices.
• Roast for 10 minutes, then give them a shake in the pan and roast for an additional 5 minutes.

To Serve

Option 1

• Slice sweet potato in half and place on top of lettuce if using, top with roasted chickpeas, dressing, and fresh herbs.

Option 2

• Heat a non-stick skillet with a light drizzle of olive oil (and if you want it a bit sweet a drizzle of honey). Place each half of the sweet potato face down onto the skillet and fry until the potato is slightly charred and crispy about 5-6 minutes. Flip the potato over and fry for an additional minute.
• Once potato is fried, add to lettuce greens if using, then top with the roasted chickpeas, dressing and herbs.