Roasted Broccoli Sweet Potato Chickpea Salad

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Big serving of our Broccoli Sweet Potato Chickpea Salad recipe for a plant-based meal

We’re kind of boring. We eat Mediterranean once or twice a week, usually in the form of a mishmash of spreads, vegetables, and chickpeas wrapped up in all the pita you can possibly stuff in your belly. Hello, stretchy pants.

One evening, I made the Roasted Chickpea Tabouleh Salad from our cookbook but added some fresh red pepper, roasted broccoli, and sweet potato. I love making old things new again.

Chickpeas, lemon, sweet potato, bell pepper, broccoli, and garlic for making a healthy vegan meal

The other amazing thing about this recipe? You can pick up 90% of the ingredients at the farmers market.

Grab a beautiful head of broccoli, a sweet potato or two, some fresh dill and garlic, and a bell pepper and you’re pretty much set. All that’s left are chickpeas, hummus, lemon, and spices.

I love 30-minute meals that also happen to have extremely basic, approachable ingredients.

Parchment-lined baking sheet with chickpeas and sliced sweet potatoes topped with fresh dill
Whisking together Garlic Dill Sauce for our Broccoli Sweet Potato Chickpea Salad recipe

The dressing, which has become a classic on the blog and in our home, is my go-to 4-ingredient Garlic Dill Sauce, which is inspired by Mediterranean and Middle Eastern flavors.

It’s made with hummus*, garlic, lemon juice, and dill – ingredients you likely always have on hand, which makes it so easy to make up a batch and put it on everything throughout the week, from Chickpea Shawarma Dip to Mediterranean Baked Sweet Potatoes to this salad.

*Note: you can learn about the origins of hummus here.

A big serving of our Savory Broccoli Sweet Potato Chickpea Salad for a gluten-free plant-based meal

I hope you all love this salad. It’s:

Protein- + fiber-rich
Super healthy
& Delicious

This makes a delicious weeknight meal when you need something nourishing on the table fast. It also makes a great lunch and would even pack well as a picnic meal or post-workout snack.

If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see. Cheers, friends!

Close up shot of our 30-minute Broccoli Sweet Potato Chickpea Salad for a weeknight vegan meal

Roasted Broccoli Sweet Potato Chickpea Salad

A satisfying, plant-rich entrée or side with roasted broccoli, sweet potato, and chickpeas. Topped with a creamy 4-ingredient garlic dill sauce.
Author Minimalist Baker
Big plate filled with our Roasted Broccoli Sweet Potato Chickpea Salad
4.92 from 87 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Course Entree, Side
Cuisine Gluten-Free, Indian-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 large sweet potatoes, sliced into 1/4-1/2-inch rounds (or sub two small per 1 large // organic when possible)
  • 1 medium head broccoli (torn, chopped into large bite size pieces // organic when possible)
  • 2 Tbsp olive, grape seed or melted coconut oil
  • 1 healthy pinch each salt and black pepper
  • 1 tsp dried dill (optional // or sub 2 tsp fresh dill per 1 tsp dried)
  • 1 medium red bell pepper (thinly sliced // leave raw or roast with broccoli // optional)


  • 1 15-ounce can chickpeas (drained, rinsed, thoroughly dried)
  • 1 Tbsp olive or grape seed oil
  • 1 Tbsp tandoori masala spice*
  • 1 tsp coconut sugar
  • 1 healthy pinch sea salt
  • 1 pinch cayenne pepper or red pepper flake (optional)


  • 1/3 cup hummus (or store-bought)
  • 3 large cloves garlic, minced
  • 1 tsp dried (or sub 2 tsp fresh dill per 1 tsp dried)
  • 2 Tbsp lemon juice
  • Water (to thin)


  • Preheat oven to 375 degrees F (190 C) and line two (amount as original recipe is written // adjust if increasing batch size) baking sheets with parchment paper (or grease lightly).
  • Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
  • Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
  • Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
  • While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
  • To serve, divide vegetables and chickpeas between two serving plates, add bell pepper (optional), and drizzle with dressing, or serve on the side.
  • Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.


*Tandoori masala is an Indian seasoning blend. I typically buy it from Whole Foods (whole foods brand). But you can easily make your own by mixing: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ginger powder, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 584 Carbohydrates: 82.9 g Protein: 23.8 g Fat: 22.1 g Saturated Fat: 2.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 417 mg Fiber: 23.1 g Sugar: 19.7 g

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My Rating:

  1. Taylor says

    I honestly make this once a week. It is so easy and delicious. It feels like a big, nourshing bowl of comfort food. But healthy! Thank you! I like leaving the red pepper raw, as it adds a nice crunch. I also find that my chicpeas crisp up better if I roast them without the parchment paper.

  2. Maggie Johnson says

    This was delicious! The dressing was incredible. Made enough for two huge salads. I didn’t have enough sweet potato so added a big base of lettuce, plus roasted carrots. Can’t wait to make this dressing again!

  3. Claire says

    Roasted veggies are the best! (Though I forgot to flip the pans halfway through). I made quite a bit of modifications but it still tasted awesome. I put chili powder on the chickpeas for a different flavor. For the sauce, I had neither lemon nor dill, so I mixed tahini with dried parsley, salt, garlic powder, and nutritional yeast, then thinned with water. I left the bell pepper raw, and it added a nice crunchy, sweet contrast.

  4. Linda says

    This was deiicious! Very tasty and very filling! It made enough for 2 large dinner portions and even my husband (non-vegan) loved it! We both said it tasted like something you would get in a Middle Eastern restaurant, which is a compliment. Thanks for a great recipe!

  5. Lindsay Tramble says

    This was delicious! I don’t usually like salads (lol) but this was sooo good – reminded me more of a bowl. For my dill sauce, I used spicy hummus because I didn’t have plain hummus and it added a little kick! I also used frozen broccoli and it worked great! Thanks Dana!

  6. Nicole Mark says

    So. Good. I had a bunch of produce from my Misfits Market box left, and this recipe helped me use it up. I thought it sounded like to many flavors, but it was perfect. I especially loved the dill in the dressing.

  7. Julie says

    Just made this for lunch and … OH MY! I didn’t have any broccoli, so I used kale instead. Roasted it for 15 minutes on the rack under the sweet potatoes and chickpeas. I also used the Tahini dressing recommended as a substitute in one of the comments since I didn’t have hummus. An amazing quick meal that I will absolutely make again. SO SO GOOD.

  8. Clarabelle van Niekerk says

    Thank you so much for your delicious recipes. The presentation is beautiful and every recipe works. I also love that the recipes are easy with clear instructions. You make veggies rock!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Clarabelle. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Jenna says

    I love this recipe. It is easy and delicious! My fiancé is a meat eater and I’m trying to get him to eat more veggie based meals. He finds it filling and delicious !

  10. Avishag says

    Baking in the oven… Can’t wait.
    Don’t have hummus right now, do u have a recommendation to a similar dressing with tehini maybe?

  11. Yana says

    Just made this for the first time and I can’t remember the last time I ate something so fast. That dressing is my absolute new favourite thing and I will be making it for EVERYTHING! I made everything exactly as is but didn’t have coriander or cardamom for the Garam Masala spice so just upped the cumin a tad and added a bit of cinnamon. Absolutely DELICIOUS. Hubby and I thank you for a new addition to our dinner rotation!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Yana. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Wendy_oh says

    Loved this recipe. I didn’t have broccoli
    Or dill so I subbed them for cauliflower and coriander in the dip. It was sooo tasty and very filling (and really cheap to make). Will be making it again.

  13. Thi says

    Very flavorful. The colors were inviting and the texture wasn’t weird. I really thought this recipe could of been 3 servings, but I could definitely see why it is only 2. It was surprisingly good the second day cold as well. Thanks for the recipe!

  14. Rashmi Narayan says

    This was nothing short of awesome. I followed the recipe pretty much to the letter; I made my own tandoori season and seasoned a little heavier than directed, used store-bought roasted garlic hummus and added some fresh green onions on top. I made a triple batch last night for company and I’m glad I overestimated; everyone had seconds or thirds. This will be on my regular rotation from now on. Thank you!

  15. Julie Walker says

    I have printed this recipe numerous times but can never find it. Please do not remove this recipe from your site! It is one of our favorite dinners! Love the dill!!

  16. Avia says

    This was amazing!!! The curry chickpeas and the hummus dressing – what a combination! And so easy it felt like a cheat throw together. Delicious ?

  17. Alex Shell says

    Wow! Really easy and super delicious. I’m going to remember the dill-hummus sauce because I want to put it on everything. I ate it all in one helping (don’t look at me that way), but when I make this again, I might split it up and make a mediterranean tempeh bowl. Thanks again for the recipe.

  18. Kristin says

    Love it! I substituted Vindaloo spice instead of tandoori and it was delicious. Also, I didn’t have any dill but it was still good without dill. Will make again soon. <3

  19. Laura Bradley says

    Super delayed comment: This recipe is super easy and straight forward, one of my go-tos!

    Also, I like using the frame work of this recipe for stuffing baked sweet potatoes! Essentially what I do is half a sweet potato and bake it along with the other veggies (sometimes adding cauliflower), then fluff the baked halves, add the veggies to the top, then drizzle with dressing. Super good and even less work :)

    Thanks making eating delicious vegan food that much easier!!

  20. Kimbre says

    Oh my goodness! Made this tonight, exactly as the recipe calls, and was so yummy, easy, and satisfying. Definitely going to make again.

  21. Angel College says

    I’ve made this 3 times, love the recipe, and have gotten lots of compliments on it. Thank you!!!

  22. ToniAnn says

    This looks and sounds INCREDIBLE!! Could you substitute the dill for basil???? We are out of dill and I really need to use up my broccoli and I have everything else….

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will change the flavor, but yes. Parsley would be the next best, then cilantro, then basil.

  23. Stephanie says

    So. Damn. Good.

    Every time. Even was able to get my boyfriend wanting seconds. Garlic, dill, and all the roasted veggies. Tonight I swapped the pepper for zucchini and served it over spinach, with hemp hearts. And, to be honest, I put all the sauce on my single portion. I double that almost every time when two of us are eating!

    LOVE your stuff.

  24. Mackenzie says

    SO. good. And so incredibly easy to make!!! I’m currently a full-time grad student, so finding time to cook can be a stress in itself. This recipe makes meal planning so easy! Just made this for the first time last weekend — I plan on having it be one of my new go-to recipes for the week!! :)

  25. Ashley says

    This recipe is my absolute favourite! It’s our go to comfort food for my family. We love it with the peppers raw and crunchy. Simple, filling, healthy and all these vegetables go so well together with the chick peas. Love your version of the spice mixture. Thank you!

  26. Beth Weston says

    I’ve made this dish twice in the past 2 weeks. My meat-eating mate says it is wonderful and would like to keep it on the rotation!

    I was surprised at how filling this salad was. I didn’t need to serve anything else with it (aside from a bottle of wine) and we felt full, nourished and totally satisfied.

    I’m not a huge fan of dill, so I left that out of the veggies. I did use the optional red pepper and roasted it with the broccoli, it was colorful and delicious. Very pleased with how the chick peas came out, very crunchy.

    For the sauce, I made batch 1 as directed (dried dill vs. fresh). It was REALLY garlic-y although my husband said it was fine. I cut the dried dill and garlic down on the second batch; while we may not ward off as many vampires, it was still very potent and flavorful.

    Thanks Dana, the bulk of my cooking in the past year or so has come from you and I feel 100% better for doing so!!

  27. Mavis says

    Needed to use up some broccoli I had on hand but also needed something that didn’t take a lot of prep time. Ended up making this. Love all of the various flavors. Yummy. Will definitely be making this one, again.

  28. Jessica says

    I have made this before and the whole family loves it! What would you suggest serving alongside this to increase the fill-your-belly factor?

    • Nicki says

      I think quinoa cooked in veg broth would be great with this! Extra chickpeas, or maybe a crusty bread with garlic-infused olive oil?

  29. Miruna says

    I just made this! aaaand there’s nothing left anymore…it rocks baby..i feel like i’ve eaten lots of meat, you rock!

  30. M says

    Delicious and easy! I was too lazy to make the dressing though so I just mixed tahini with water, lemon and fresh dill, turned out great

  31. Erin Engler says

    I have made this a million times now! It is my go to healthy lunch meal during the week. The flavors are incredible and you can also just use whatever leftover veggies you have on hand. Truly delicious – thank you!

  32. Marin says

    Just made this. Good flavor combinations but it wasn’t clear what to do with the sweet potatoes so I just sliced them per the pictures.
    Nice fast, easy lunch!

  33. Erin says

    One of my favorite recipes from you! It’s so refreshing and delicious. It’s also a very versatile recipe; I typically make it when I have an assortment of veggies to use up.

  34. Julia McCarthy says

    This was so GOOD! Put veggies on top of some butter lettuce, and drizzled on some of your simple tahini dressing (tahini + garlic powder + salt + water + some lemon juice). Made it the night before and it was a perfect workday lunch. Love this!

  35. Megan says

    This is one of the easiest and most tasteful meals I ever made! The first time I left a comment on any recipe ? Thank you!

  36. Teresa says

    I made this sans red pepper and dill, and it was still delicious. Even the non-vegans in the house liked the unique variety and play of flavors. Bravo!

  37. Valerie says

    Used tarragon instead of dill because it was all we had on hand. Recipe is so easy the boyfriend made it. Tasty! Thanks for dinner!

  38. Ally says

    Loved this! I’m not a vegan and my partner is a big meat lover. But we both really enjoyed this. We added toasted seeds on top and actually made a yoghurt dill dressing, so slight variation. Thoroughly enjoyed it! Thanks for the inspiration :)

  39. Ingrid says

    This recipe is a real winner! Hubby & I loved it! I doubled the sauce as we like it juicy… it was delicious, a perfect stay-at-home cozy dinner! The raw garlic prevents you from going out anyway ?

  40. Kelly says

    Okay, so this is pretty much my new favorite website. So thrilled to make a million of these recipes for me and my 2-year old. We live in Paris half of the year, as well, and it can be tough to find all of the “speciality” ingredients that live at Whole Foods. So, the approachable ingredient/fresh market philosophy really works for us. Thank you!

  41. Andrew says

    Wow. Tried this few weeks ago because I had some leftover sweet potatoes and broccoli and we have now made this for meal prep the last two weeks. Reheats well if you keep the sauce separate. I also found you can put everything on one big pan and it comes out fine.

  42. Allison says

    I made this last night for dinner, which was actually my second time this week alone trying one of your recipes and it did not disappoint! I used Garam Masala instead of Tandoori for the chickpeas and after they were baked I had to stop myself from eating so many before actually getting them on the plate. My sweet potato was still practically uncooked after 25 minutes (sliced each in half) but nuked them in the microwave for 5 minutes preparing the hummus sauce and they were perfect. That hummus, dill and lemon sauce was amazing. It took everything in my power not to take a spoon and eat it straight out of the bowl. The dish came together wonderfully and it was so delicious. I’ll be making this over and over again!

  43. Kate Wilson says

    I made this tonight and it was SO GOOD! HO-LY Guacamole it was delicious!

    I had purple yams on hand and roasted the peppers. It was beautiful!

    I look forward to trying to follow the recipe a little more closely next time. We were out of lemon somi subbed lime and couldn’t find my tandoori so I improvised with smoked paprika.

    This is going into the recipe rotation!

  44. Alina says

    Looks so good and tastes amazing. The sauce was a bit to garlicky or maybe I just did it wrong :/ But really easy to make and tastes good. Thanks

  45. Allie Petschke says

    Can I make this without the oil on the veggies? I’m trying to avoid oil as much as possible. Thanks :)

  46. Carrie Hall says

    I have to say, I’ve made this at least 5 times now. It is one of my go-to favs now! And the leftovers, I eat cold the next day and are so good!

  47. Rachel says

    On my first attempt, I doubled the recipe because the flavors spoke to me. That was a good choice. I’m excited for lunch leftovers. Thanks for a great recipe!

  48. Ayna says

    I’ve made this recipe twice now and have to say, it’s definitely one of my favorite dishes ever. I prepared it as part of a culinary challenge with my fiance (we have to get super creative to make cooking after a long day enjoyable!) and this garnered a 10 out of 10! The fact that it’s super easy and that I always have these ingredients on hand makes it that much better. Thank you for sharing your recipes!

  49. Annika says

    Incredibly easy and flavourful, a new Monday night dinner in our house! Thank you so much for all the delicious recipes! Last week every supper we made was from your site or cookbook, what would we do without you!?

  50. Ammie Williams says

    My boyfriend and I stuffed this in a whole wheat pita and it was delicious. Having it again tonight! Thank you!

  51. Suzy says

    I’m clearly in the minority, but I made it tonight and it looked beautiful! We love chickpeas and sweet potatoes, so I thought for sure it would be a winner. I roasted the broccoli and red bell pepper as well. But the beauty of it was where the love affair ended. It was quite dry, even adding more dressing didn’t help. The flavors were good, but the mouth-feel wasn’t good at all. Sorry, I probably won’t be making it again.

  52. Mary says

    what a great dish!

    didn’t have fresh pepper and subbed the tandoori spice for a pre-made nandos mix out of laziness – fantastic results. added homemade garlic rosemary ciabatta slices which were yummy but unecessary (neither of us could finish it all!) – still getting using to this veggie dinner thing.

    my first comment but 5th recipe, thanks dana for your innovative and delicious dishes, always so flavourful. the nutritional values are really useful (and key for getting my gym-bunny partner on board with plant-based eating). we both loved it!!

  53. Julie says

    The combination of the dressing, fresh dill, and the spiced chickpeas is amazing! I didn’t have any broccoli so I made it with roasted cauliflower and it turned out great. We’ve already made it twice, it’s just so good. Such an easy, quick weeknight meal. Thanks for the yummy recipe, Dana!

  54. Cassie says

    Sweet potatoes and chickpeas taste delicious together–they are great in salads, tacos and curries! This is such a beautiful recipe!

  55. Aayushi says

    This recipe is so so amazing!! I was so keen to try this out and it did not disappoint :) The chickpeas and the garlic sauce are the stars of this dish!

  56. Andrea says

    I’ve now made this recipe 2 times and I can not get enough. I didn’t have any sweet potatoes so I used zucchini instead and it was amazing. About to make it again with sweet potatoes. I’m glad I stumbled upon this site a month ago, it has made being vegan so much easier and stress free.

  57. Sio Bon Bon says

    Hi Dana! I’d love to split this into fourths and have it for lunch. How long do you suppose it keeps in the fridge?

      • Sio Bon Bon says

        Hooray! Success! It worked well as a lunch item. I let the broccoli, chick peas and sweet potato each cool completely before assembling them in mason jars with a small amount of sauce on top. I made EXTRA sauce because I’m obsessed with hummus and garlic and dill and added it to my tin tuna and mixed greens.

        Also, I made it for a pot-luck that was also a bake-off featuring a lot of sugary-sweet treats. I thought you would be very complimented to know that it was the only item that was completely wiped out in less than one hour.

  58. Sharon says

    I made this yesterday and today. No, I didn’t make it twice, it took me two days to make it. I am the worlds most disorganized person! Anyway, it was very good. It had a lot of favors and they all went nicely together. I think this would be a great first time dish for someone new to vegetarian meals because omnivores that I know think they simply cannot survive without meat. This dish proved you not only can survive, but thrive! It is very satisfying and was sweet to my tastes so no need for dessert. Some folks must have dessert, and I think with this meal, that would not be necessary! Good job!

  59. Pollyanna Ausrin says

    Thank you for this recipe! I was looking to have something different for dinner and this was definitely different! When I make it next time, I will stir fry the broccoli and brown it when the water evaporates because it becomes very dry in the oven and almost impossible to chew. But I like the combination of all the ingredients. And it looks beautiful, too!

    • Sio Bon Bon says

      I’m going to chime in on this because I was super obsessed with oven roasted broccoli about two years ago and sometimes it would be too dry and other times it would be succulent and amazing. I used to buy all my produce, and all my groceries at Trader Joe’s. I still shop at TJ’s but I found that the co-op has the freshest vegetables available. I think freshness is the key here but there could be another piece to this puzzle: oven temperature. Maybe double check the temperature by using a separate thermometer in the area of the oven where you’re cooking the broccoli. Keep in mind that the closer to the top, the more intense the heat is as heat rises and the top of the oven radiates heat.

  60. Jessi says

    What’s the recommended method to prepare the sweet potato before baking if you have one large sweet potato? I’m planning to cut it in half as I’ve seen on other recipes from you, but then I’ll only have pretty semi-circles of potato instead of circles. Wasn’t sure if you had a different recommendation. :)

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi Jessi! You can really slice it any way you’d like. To get them super soft you can just halve them lengthwise and bake flesh-side down, then slice them into smaller bites. But the rounds (pictured above) are good, too! And faster :D

  61. Amrit Kaur says

    Made this for dinner last night, it was excellent and quick to make! After a long day it was so nice having something delicious, healthy and simple to put together. We will definitely be making this one again!

  62. Kris says

    first time I comment here, although I’ve been trying out your recipes for quite some while now!

    We just cooked this one today and it all came together pretty tasty! will def do this one again :)

  63. Meredith Becker says

    I have a recipe request/challenge. I tried to find a recipe for a gyro made with lentils, but to no avail. Having loved your lentil meatballs, I thought I would ask about this one. :)

      • Matt says

        Would really love to find a seitan buffalo no-chicken chicken wing recipe and I’m not that great at making up recipes or experimenting and it would be extremely appreciated if you could figure that out

  64. Taylor says

    This is one of my favorite quick and easy recipes to date!! So healthy and filling, toasty and satisfying, and flavorful to boot. As a medical student with practically 0 extra time for meal prep, I would recommend this recipe to anyone with little time to spare!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Pretty much depending on which blend you buy. But double check whichever blend you buy to get the flavors as spot on as possible.

      • Tim says

        This recipe is banging.
        Cooked it last night. So easy.
        Even my kids enjoyed it although the raw garlic in the dressing was quite strong.
        I’d be tempted to knock it back to one small clove if cooking for kids too.
        I’ll definitely be making this again

    • Padmini says

      As an Indian who uses these spices regularly – no they’re not the same. Tandoori spice is a mix of a larger number of spices as compared to garam masala, and the taste they give are quite distinctively different. However, for this recipe i’m thinking both should work, since you wouldn’t use any other distinct spice with it.

    • Donna Hriljac says

      This was great! The dressing was easy and had an lemony kick. I purchased too much broccoli at the Farmer’s Market and this was a wonderful way to eat it. The dish looked just like your picture.

  65. Celeste |The Whole Serving says

    Chickpeas and sweet potatoes are staples in my house and they go well together. This look super delicious. I like the way you eat!