Roasted Chickpea Salad

Preheat the oven to 400ºF.

For the sweet potatoes:Either Roast: Transfer the sweet potato to a baking sheet. Add a drizzle of olive oil and the smoked paprika, garlic powder, chipotle powder, and salt to taste. Toss to coat evenly. Roast for about 25 minutes, or until golden and tender.Or Boil: Transfer the chopped sweet potatoes to a medium saucepan with water to cover by about 2 inches high. Bring the water to a simmer over medium-high heat. Reduce the heat to low and simmer for about 15 minutes, or until the sweet potato is just fork tender (al dente). Drain and set aside to cool. Toss them in the spices and a drizzle of lemon juice or olive oil.

For the chickpeas:Roast: Transfer the chickpeas to a large baking sheet. Toss them with a drizzle of olive oil (or coconut aminos, or lemon juice), cumin, garlic powder, onion powder, marjoram, allspice (if using), and salt to taste. Roast with the sweet potatoes for about 20 minutes, or until crispy.

For the dressing:Transfer the balsamic vinegar, mustard, maple syrup, shallot, and red chili pepper to a small skillet or saucepan. Heat over medium-low heat. Bring the mixture to a gentle boil and cook for about 5 minutes, or until slightly thickened, stirring constantly. Add the water and adjust until a desired sauce-like consistency.

For the kale:Transfer the chopped kale to a large salad bowl. Pour about one-half of the hot liquid dressing onto the chopped kale. Massage the kale until tender.

For the salad:Add the tahini to the remaining dressing, off the stove. Add warm water as needed, and mix until the desired creaminess. Combine the salad ingredients with the remaining dressing and mix to incorporate. Add chopped walnuts and hemp hearts if using.