Roasted Vegetable Salad with Crispy Chickpeas

Line two [baking trays] and preheat the oven to 425°F (220°C).

Add the cooked chickpeas (1.5 cup) to one of the [baking trays]. Drizzle over the vegetable oil (2 tsp) and the burrito seasoning (1 tbsp). Toss to coat.

To the second [baking tray], add the potatoes (4 medium), carrots (4), cloves (6 garlic) (unpeeled), vegetable oil (2 tbsp), and burrito seasoning (1 tbsp). Toss to coat. Roast both [baking trays] for minutes (20).

Meanwhile, place the frozen green peas (1 cup) in a [medium bowl] and cover them with plenty of boiling [water]. Let sit for minutes (10). Start 10m timer

Remove the [baking trays] from the oven. Add the onions (2 medium) (cut into wedges) to the veggie [baking tray] and stir. Return the [baking trays] to swapped positions in the oven, and roast for an additional [15-25 minutes] or until cooked to your liking. Start 25m timer

Drain the [green peas] and mash with a [fork], then add the unsweetened soy yogurt (1 cup), salt (0.25 tsp), and ground black pepper (0.25 tsp) to the [peas] and mix.

When the roasted [garlic cloves] are cool enough to handle, peel and mash the cloves with a [fork]. Add this to the [yogurt sauce]. Mix. For a smoother consistency, blend the [yogurt sauce] with an [immersion blender] (optional). Taste and add more [salt] if desired.

To assemble, divide the fresh spinach (6 cups) between bowls. Top with the [roasted vegetables] and [crispy chickpeas]. Add a dollop of the [pea yogurt sauce]. Enjoy!