Add in olive oil last and gradually while whisking to emulsify
Instructions
Preheat oven to 400°
Peel and cube your sweet potato
Toss with 1 tbs of olive oil
On a parchment lined baking sheet, roast at 400° for 30 minutes
In a saucepan, bring 1/2 cup of quinoa and 3/4 cup of water to a boil and then simmer until puffed (this ratio keeps it a little al dente, but if you want it soft and fluffy use 1/2 cup quinoa:1 cup water)
Drain and rinse your chickpeas and rub them dry between two paper towels
Add 2 tbs olive oil to a cast iron pan over high-medium heat
When hot, add chickpeas and pan fry for 5 minutes until crispy, tossing as you go (use a screen to protect from flying chickpeas)
Finish chickpeas with garlic salt
Arrange your salad and garnish with raw pumpkin seeds
