Balanced Chickpea and Roasted Vegetable Salad

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Place the cubed sweet potato, zucchini, red bell pepper, and rinsed chickpeas onto the prepared baking sheet.

Drizzle the vegetables and chickpeas with 2 tablespoons of olive oil. Sprinkle with the ground cumin, smoked paprika, half of the salt, and half of the black pepper. Toss well to ensure everything is evenly coated.

Spread the mixture into a single layer and roast in the preheated oven for 25 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.

While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, Dijon mustard, minced garlic, and the remaining salt and black pepper.

Divide the baby spinach between two large salad bowls as the fresh base.

Top the spinach with the warm roasted vegetable and chickpea mixture.

Drizzle the lemon-herb vinaigrette over the top of each salad just before serving, toss gently, and enjoy.