Roasted Vegetable Salad

Preheat oven to 400
Peel your sweet potato
Cube sweet potato, eggplant and zucchini
Thinly slice shallot
On a parchment lined baking sheet, toss cubes vegetables with 3 tablespoons of avocado oil and 4 turns of a pepper and salt grinder
Roast for 20 minutes, or until tender and browned
While roasting, drain chickpeas in a colander and roll between paper towels to dry thoroughly
In a cast iron skillet over medium-high heat, add 2 tablespoons olive oil and drained chickpeas and toss to coat
Cook for 10 minutes, or until crispy, flipping every few minutes as they crisp
Sprinkle with garlic salt and let crisp for another minute
Transfer to a mesh colander (keeps them crispy while your arrange dish)
Whisk together your dressing
Arrange baby greens and drizzle with tahini balsamic
Add roasted vegetables and chickpeas
Garnish with fresh parsley