Yam, zucchini, and chickpea salad

Delight your taste buds with this refreshing yam, zucchini, and chickpea salad. Packed with vibrant flavors and nutrients, it's a must-try for any culinary enthusiast.

Ingredients:

• 2 yams or sweet potatoes, diced into 1-inch pieces
• 1 zucchini, diced into 1-inch pieces
• 1 can chickpeas, rinsed and drained
• 2 garlic cloves
• 3 sprigs parsley, leaves finely chopped
• 2 scallions, thinly sliced on bias
• olive oil
• 1 tablespoon tahini
• zest and juice of 1 lemon
• salt and pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 200 °C. Cover a baking sheet with parchment paper or a silicone mat.
2. Arrange the diced sweet potatoes in a single layer on the prepared baking sheet. Drizzle them with olive oil and lightly sprinkle with salt and pepper. Roast in the oven for 35-40 minutes. Then, add the zucchini and continue roasting for another 10-15 minutes until both vegetables are soft inside and have caramelized edges. If the vegetables are not caramelized to your liking, place them under the broiler for 3 minutes.
3. In a small frying pan over medium heat, cook the chickpeas and whole garlic cloves in 1 tablespoon of olive oil for about 3 minutes until the chickpeas start to dry out slightly and are heated through. Remove the garlic, finely chop it, and set it aside for the dressing.
4. In a medium bowl, combine the chickpeas with the sweet potatoes and zucchini. Add parsley and scallions, then toss everything together.
5. In a separate small bowl, mix tahini, lemon juice, lemon zest, olive oil, and half of the chopped garlic. Slowly add water, a teaspoon at a time, until the dressing reaches a smooth, runny consistency. Taste the dressing and add more chopped garlic if desired. Season with salt and pepper. Pour the dressing over the vegetables, toss to coat evenly, and serve the dish warm or at room temperature.

Summary:

• Calories: 1231 kcal
• Fat: 49 g
• Protein: 41 g
• Carbs: 171 g
• Potassium: 2261 mg
• Magnesium: 246 mg