Roasted Sweet Potato Chickpea Salad

Roasted sweet potato and chickpeas coated in za’atar, served with crisp salad leaves, cucumber, pomegranate seeds and parsley. A creamy tahini and lemon dressing brings everything together, with a little honey to balance the tanginess. The chickpeas provide plant-based protein and fibre, while the sweet potato adds sweetness and a soft texture.