If using canned chickpeas, try to look for a brand that specifically says no BPA. Most cans do have bisphenol-A lining, a carcinogenic industrial chemical that can seep into food, and not an ideal ingredient in a healthy salad. Pour the chickpeas into a colander and rinse well under the sink to remove the salt water it was stored in and then lay to dry on a dish towel.
If using dried chickpeas, soak 1 cup in 2 cups of water for a minimum of 4 hours up to overnight. Rinse and place in a large pot, then cover with about an inch of water. Bring to a boil on high heat then turn the element down to low, cover the pot with a lid, and let them simmer for 20 minutes. These guys tend to get really foamy when cooking so a large pot is needed to keep the foam from spilling over and making a mess on your stove. Once the time is up check to make sure they are soft enough and then drain any excess water out.
Yams
Preheat oven to 375°. Spread out the yam pieces on a parchment lined baking sheet then evenly coat them in the oil, turmeric, paprika, cumin, cayenne and sea salt. Bake for 30 minutes, stirring around after the first 15 minutes to ensure they cook evenly. Note: turmeric will stain anything it comes in contact with so be careful with it.
Dressing
Mix together the lime juice, almond butter, honey, apple cider vinegar and sea salt in a bowl or shake in a closed jar.
Final assembly
Once the yams and chickpeas are cooled you can combine them with the rest of the ingredients then gently stir in the dressing. This can be eaten right away or left to marinate in the fridge for a few hours and eaten cold.
Recipe by Love from the Land at https://www.lovefromtheland.com/exotic-yam-chickpea-salad/