Roasted broccoli, sweet potato chickpea salad

Step 1/6

Preheat oven to 190 C (375 F) and line 2 baking trays with parchment paper

Step 2/6

• 1 canned chickpea
• 1 tbsp extra-virgin olive oil
• 1 dash salt
• 1 tbsp smoked paprika powder
• 1 tbsp turmeric
• 1 tbsp cayenne pepper

Add rinsed chickpeas to a bowl and season with oil and spices

Step 3/6

• 1 sweet potato
• 1 broccoli
• 2 tbsp extra-virgin olive oil
• 1 red bell pepper

Add sweet potato and chickpeas to one sheet and broccoli and pepper to another. Drizzle with oil and sprinkle with salt and pepper

Step 4/6

Bake for 20-25 mins rotating the pans once near halfway. Set aside

Step 5/6

• 85 ml hummus
• 3 cloves garlic
• 1 tsp dill
• 2 tbsp lemon juice
• water

While vegetables are roasting, prepare dressing by adding hummus, garlic, dill and lemon juice to a bowl and whisk to combine. Add enough water to thin until pourable. Set aside