Autumn Salad with Spicy Chickpeas | City Market / Onion River Co-op

Ingredients

• 1⁄2 teaspoon Mustard, Dijon
• 1⁄4 cup olive oil
• 1⁄2 teaspoon lemon juice
• 1 tablespoon sherry vinegar
• 1⁄2 tablespoon mint, fresh (finely chopped)
• 1 1⁄2 cups chickpeas (soaked, cooked, and drained )
• 4 tablespoons olive oil (divided)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon garlic (peeled and minced)
• 1⁄2 teaspoon cayenne pepper
• 1 1⁄2 teaspoons sea salt (divided)
• 3 sweet potato (peeled)
• 1⁄2 teaspoon black pepper
• 1⁄3 pound spinach (fresh)
• 1⁄3 cup almonds (sliced)
• 1⁄3 cup cranberries, dried
• 1⁄3 cup onion, red (thinly-sliced)
• 3 ounces cheese, goat (crumbled, optional )
• pita bread (for serving)