Method

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Pat the rinsed chickpeas thoroughly dry with a clean kitchen towel to ensure crispiness.
On the prepared baking sheet, toss the diced sweet potatoes and broccoli florets with 1 tablespoon of olive oil, half of the salt, and half of the black pepper. Spread them out toward one half of the pan.
On the other half of the baking sheet, toss the dried chickpeas with the remaining 1 tablespoon of olive oil, ground cumin, smoked paprika, and the remaining salt and pepper.
Roast in the preheated oven for 22 to 25 minutes, tossing halfway through, until the sweet potatoes are fork-tender and the chickpeas are golden and slightly crisp.
While the vegetables roast, prepare the vinaigrette: in a small bowl, whisk together the freshly squeezed lemon juice, dried oregano, and an optional splash of water if desired.
Divide the fresh baby spinach evenly between two large serving bowls as a crisp base.
Top the spinach with the warm roasted sweet potatoes, broccoli, and spiced chickpeas.
Drizzle the lemon-herb vinaigrette over the top, toss lightly just before eating, and enjoy your filling power salad.

Nutrition per serving (estimate)