This is going to become a staple in our house. I loved the garlic dill dressing. I only made a few small adjustments. My sweet potatoes were huge, so I chopped them into large bite size pieces and roasted them on a separate baking sheet. I also seasoned the potatoes instead of just the chickpeas. For the topper I added a bit of finely chopped kale and instead of lemon on the tomato parsley salad I used about a tablespoon of minced pickled red onion from this recipe: https://my.whisk.com/recipes/107e75da2d72a264db79de39123b54f4f2c
