2 tablespoons za’atar

2 tablespoons olive oil (plus extra for roasting)

½ teaspoon kosher salt

¼ teaspoon black pepper

2 cups hearty greens (arugula, baby kale, or spinach)

2 sweet potatoes, diced into ½-inch cubes

1 can (15 oz) chickpeas, drained and rinsed

4 tablespoons buffalo-style hot sauce

4 tablespoons pesto vinaigrette

Fresh Parmesan cheese, shaved or peeled

½ cup pesto

¼ cup olive oil (for vinaigrette)

¼ cup rice wine vinegar

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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss diced sweet potatoes with olive oil, za’atar, salt, and black pepper until evenly coated.
Spread the sweet potatoes on the baking sheet and roast for 25 minutes, stirring halfway, until tender and caramelized.
In a separate bowl, toss chickpeas with a drizzle of olive oil and a pinch of salt, then roast on another tray for 15–20 minutes until crispy.
Whisk together pesto, ¼ cup olive oil, and rice wine vinegar to make the pesto vinaigrette.
Allow roasted sweet potatoes and chickpeas to cool slightly.
In a large bowl, layer the greens, then top with roasted sweet potatoes and chickpeas.
Drizzle with buffalo-style hot sauce and pesto vinaigrette; toss gently to combine.
Top with shaved Parmesan cheese before serving.

To make it vegan, skip the Parmesan or use a dairy-free alternative.

Store leftovers in an airtight container for up to 3 days; keep greens and dressing separate.

Roasted chickpeas and sweet potatoes can be reheated in the oven at 350°F for 10 minutes.

Add avocado, roasted red peppers, or toasted seeds for variation.

The pesto vinaigrette can be made ahead and kept refrigerated for up to a week.