Chickpea Quinoa & Roasted Yam Salad – Mother May I Bake

Ingredients

• 3 tbsp white balsamic vinegar
• 1/2 tbsp Dijon mustard
• 1 tsp honey
• 2 cloves crushed garlic
• dash of salt + pepper
• 1/2 cup olive oil
• 1 cup quinoa (cooked)
• 1 large yam (peeled + chopped)
• 1 14 oz can chickpeas (rinsed + drained + dried)
• 1 carrot (peeled + grated)
• 1 red pepper (diced)
• 1/2 cup sunflower seeds
• 1 cup spinach (chopped)
• 1/2 cup parsley (chopped)
• feta cheese (optional)
• 1/2 cup sweet potato puree
• 2 cups flour
• 1 egg
• 2 cup milk
• 1/2 coconut sugar
• 1/4 cup melted coconut oil
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 240g MotherMayi Labneh
• 2 cup fresh spinach
• 1 cup pickled artichoke (dry)
• 1 minced red onion
• 1 clove garlic chopped
• 1 tbsp olive oil
• dash of paprika
• 2 tsp salt
• 1 tsp pepper
• 240g sourcream
• 1 cup shredded mozza cheese
• 1 tsp baking soda
• 1/4 cup oil
• 1 cup milk
• pinch of salt
• 1 tbsp vanilla
• 1/4 cup honey
• 1/4 cup crushed cashews