Salad with Roasted Chickpeas, Sweet Potato and Tzatziki

Ingredients

• ½ pack chickpeas
• 1 x sweet potato
• 1 tbsp olive oil
• 1 pack guacamole spice mix
• 1 x cucumber
• 2 clove garlic
• 500 g plain yogurt
• ½ tsp salt
• ½ tsp black pepper
• ½ x lemon
• ½ x red onion
• ½ pack spinach

Method

1. Rinse chickpeas under water until the water stops bubbling. Let the chickpeas lie on a kitchen towel for a few minutes to dry.
2. Chop the sweet potato into pieces and place on a baking tray lined with baking paper together with the chickpeas. Add olive oil and guacamole spice mix, and mix well. Bake in the middle of the oven at 220 degrees celsius for about 30 minutes.
3. Make tzatziki by grating cucumber with a grater. Put the cucumber in a kitchen towel and squeeze out as much water as you can from the cucumber.
4. Mince the garlic and add with cucumber to a bowl of natural yogurt. Season with salt, pepper and lemon.
5. Slice red onion.
6. Fill a bowl with spinach and top with roasted chickpeas, sweet potato, red onion and tzatziki.
7. Note! 2/3 of the tzatziki will be used in the other dinners this week.