Roasted Sweet Potato & Chickpea Caesar Salad

Directions

1. Step One: Begin by making the Caesar Dressing. In a food processor, combine, 1/2 cup mayonnaise, 1 1/2 teaspoon anchovy paste, 1/2 tablespoon minced garlic, 2 tablespoons olive oil, 1 lemon - juiced, 2 teaspoons whole grain mustard, 1/2 tablespoon Worcestershire sauce, Salt and Pepper, 1/3 cup parmesan cheese, and 1 teaspoon Zest Friends Forever. Pulse until fully combined. Then, transfer to an air-tight container and place in the refrigerator. If you have the time, chill for at least one hour before use.

2. Step Two: Clean, peel and cut your sweet potatoes into about 1/4 inch chunks. Place them on the largest sheet pan you have. Drizzle a tablespoon of olive oil and season with 1 teaspoon of dried dill, 1 teaspoon oregano, and salt and pepper. Combine until all of the sweet potatoes are evenly coated. Place in the oven at 425 degrees for 10 minutes.
3. Step Three: While the sweet potatoes are cooking, in a medium bowl, combine 1 can drained garbanzo beans, the juice of 1 lemon, 1 tablespoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, and salt and pepper. Combine until fully incorporated. When the sweet potatoes are done, take the pan out and add your chickpeas to the same pan. Spread the veggies out so they are not touching. Place back in the oven and continue cooking for 20-25 more minutes. Flip the veggies every 10 minutes.
4. Step Four: When the veggies are done, combine them with some caesar dressing and your favorite salad mix. Top with freshly shaved parmesan cheese. Enjoy!