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Moroccan Chickpea & Sweet Potato Salad

Ingredients

• 2 yams or sweet potatoes, diced into 1/2-inch cubes, skins OK (about 4 cups)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• generous pinch salt and pepper
• 1 can chickpeas, rinsed and drained (about 1 1/2 cups)
• 2–3 scallions, sliced at a diagonal
• 1 bunch cilantro, chopped ( or sub Italian Parsley)
• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon maple (or honey)
• 1 tablespoon orange zest
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne or Aleppo chili flakes
• salt and pepper to taste
• Optional: 5-6 lacinato kale leaves, thick bottom stem removed.

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