Ingredients
For The Salad:
2 large sweet potatoes, sliced into ½ inch-thick medallions
1 14-ounce can chickpeas, drained, rinsed, and dried
2 tablespoons olive oil
1½ teaspoons smoked chili pepper (use less to make less spicy)
1½ teaspoons cumin
1 teaspoon salt and pepper
5 ounces baby spinach
½ cup pepitas, toasted and salted
1 small red onion finely chopped
For The Garlic Lime Maple Syrup Vinaigrette:
2 tablespoons Extra Virgin Olive Oil
1 tablespoon maple syrup
Juice of 1 ½ limes (about 3 tablespoons)
2 garlic cloves, minced
3 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Preparation
