Warm Beet-Sweet Potato Salad with Chickpeas, Arugula & Tahini Yogurt

Directions

1. Preheat the oven to 425°F.
2. Wash and dry the produce; skip arugula if it’s already pre-washed.
3. Rinse and drain the chickpeas, then pat them dry and spread on a baking sheet.
4. Peel, trim, and medium-dice the beets; add to the sheet with the chickpeas.
5. Peel and medium-dice the sweet potato; add to the sheet as well.
6. Drizzle the veggies and chickpeas with oil, then season with pepper, cayenne, coriander, and cumin; toss to coat and spread in an even layer.
7. Roast, stirring halfway through, until the chickpeas are crisp and the vegetables are fork-tender, about 25 minutes.
8. In a small bowl, zest and juice half of the lemon; whisk in plain Greek yogurt, tahini, and a pinch of salt to make the tahini yogurt.
9. Juice the remaining lemon; whisk in oil, salt, and pepper to make the bright dressing.
10. When roasted, toss half of the parsley with the chickpeas and vegetables on the sheet; set the rest aside for serving. Then toss the arugula with the lemon dressing in a separate bowl and coat lightly.
11. To serve, spread the tahini yogurt on each plate, top with the dressed arugula, then add the chickpea–veggie mixture and the remaining parsley.