Yam, Zucchini, and Chickpea Salad

(My close friend V made this, had to save it somewhere, why not my food blog?!)

Salad ingredients:
2 yams/sweet potatoes, peeled and cut into 1" cubes
2 zucchini, cut into 1" cubes
3 cloves of garlic, whole
1 can of chickpeas, drained and rinsed
Olive oil
Handful of parsley, chopped finely

1. Preheat oven to 400F. Line a baking sheet with parchment paper or silicone mat.
2. Spread out sweet potatoes in one even layer and drizzle with olive oil. Lightly salt and pepper.
3. Bake for 35-40 minutes.
4. Then add the zucchini and bake got another 10-15 minutes.
5. While that's baking, heat a tablespoon of olive oil in a small frying pan. Add chickpeas and garlic and sautée for 3 minutes until chickpeas are heated through and dried out a bit.
6. Add chickpeas to a bowl and set the garlic aside for the dressing.
7. When the sweet potatoes and zucchini are done, add to bowl with chickpeas and add in parsley.

Combine ingredients for dressing in a small bowl.

Dressing:
Juice and zest of one lemon
1 Tablespoon of tahini (I didn't have any, and it was still fine!)
1 Tablespoon of olive oil
3 cloves garlic from previous step, chopped finely
Salt and pepper to taste

Mix ingredients and add small amounts of water to it until it's a creamy dressing-like consistency (only do this if using tahini).

Pour over salad and mix well. Eat either cold or warm.