Whip up this summer salad – it's vegan, gluten-free and tastes yummy! The sweet potato can be replaced with butternut squash
1 – Heat pan over medium heat and add oil. Cook the diced sweet potatoes, until lightly browned on all sides and cooked through. Add salt, pepper to taste, and half the cumin powder.
2 – In a large bowl, combine the chickpeas, garlic, onion and parsley.
3 – Add the sweet potato with the lemon juice and zest, coriander, remaining cumin powder, red pepper flakes, cayenne pepper and sesame seeds. Toss to combine, add up to 1tbsp olive oil if desired, then serve with toasted pitta bread (if you're extra hungry!)