Roasted Sweet Potato & Chickpea Salad

Scaled for 4 portions · 6 steps

2small organic sweet potatoes* (sliced into 1/2-inch rounds with skin on)115-ounce can chickpeas ((rinsed, drained and patted dry // ~1 1/4 cups drained as original recipe is written))2 tbspgrape seed or melted coconut oil ((divided))2–3 tbsptandoori masala spice blend*0.13 tspsea salt ((plus more to taste))1 tspcoconut sugar0.25 tspturmeric ((optional))1large bundle (~12 stems/bundle) rainbow chard* or kale* ((chopped, large stems removed))2–3 tbsproasted lightly salted or unsalted pumpkin seeds ((optional))0.25 cuptahini1 tbspmaple syrup1small lemon, juiced ((~2 Tbsp juice as original recipe is written))1–2 tbsphot water ((to thin))

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