Ingredients

• For The Salad:
• 2 large sweet potatoes, sliced into ½ inch-thick medallions
• 1 14-ounce can chickpeas, drained, rinsed, and dried
• 2 tablespoons olive oil
• 1½ teaspoons smoked chili pepper (use less to make less spicy)
• 1½ teaspoons cumin
• 1 teaspoon salt and pepper
• 5 ounces baby spinach
• ½ cup pepitas, toasted and salted
• 1 small red onion finely chopped
• For The Garlic Lime Maple Syrup Vinaigrette:
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon maple syrup
• Juice of 1 ½ limes (about 3 tablespoons)
• 2 garlic cloves, minced
• 3 teaspoons Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper