Spicy Chickpea Sweet Potato Salad Bowl with Tahini Dressing

For the chickpeas and sweet potatoes:

• 15 oz Can of chickpeas or 1.5 cups cooked
• 2 cups cubed sweet potato
• 1 tablespoon barbeque sauce
• 1 teaspoon oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne optional
• 1/4 teaspoon ground mustard

For the salad bowl:

• 1 cup sliced bell pepper
• salt and black pepper for roasting the bell pepper
• 3-5 cups baby greens or mixed spring greens
• 1 cup of juicy fruit such as apples or pear
• 1/4 cup of nuts or seeds of choice such as pecans or pumpkin seeds or hemp seeds

For the Tahini Dressing:

• 3 tablespoons Tahini
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 to 1/3 cup warm water