Sweet Potato Chickpea Salad with Cashew Dressing

Preheat the oven to 195–200 °C. Line a baking sheet with parchment paper.

Peel the sweet potatoes, cut them into bite-sized cubes, and spread them on the baking sheet. Drain and rinse the chickpeas and add them to the sweet potatoes. Add sweet paprika powder, cumin, oregano, olive oil, salt, and pepper, and mix everything well. Roast in the preheated oven at 195–200 °C for approx. 25–30 minutes.

Meanwhile, prepare the dressing: Put all ingredients for the dressing into a tall container and blend finely with an immersion blender until a creamy consistency is achieved.