Roasted Chickpea Harvest Bowl: Crispy

Instructions:

1. Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
2. Spread the rinsed chickpeas on a kitchen towel and pat them until completely dry Note: This is the secret to that shatter crisp texture.
3. In a large bowl, toss the dried chickpeas, cubed sweet potato, and red onion wedges with olive oil, garlic powder, thyme, salt, and pepper.
4. Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes until the vegetables are caramelized and the chickpeas look golden, tossing halfway through.
5. While vegetables roast, place chopped kale in a bowl and massage with lemon juice until the leaves are softened and a darker green.
6. Prepare your cooked quinoa. If you're making it fresh, ensure it's fluffy and cooled slightly so it doesn't wilt the kale instantly.
7. In a small bowl or mason jar, whisk together tahini, maple syrup, Dijon mustard, apple cider vinegar, and warm water until the sauce is smooth and velvety.
8. Divide the cooked quinoa and massaged kale equally among four bowls.
9. Top with the roasted vegetable mixture and crumbled feta.
10. Finish with a generous drizzle of the maple tahini dressing.