Roasted Chickpea and Vegetable Salad

I love a good salad for lunch, but my salads usually consist of me either picking out a bagged salad at the grocery store and then modifying the toppings (usually not including everything that it comes with, only using some of the dressing, and adding some roasted chickpeas, eggs or nuts and seeds), or just putting all of the vegetables I have in my fridge into a container, adding some protein (roasted chickpeas, eggs or nuts and seeds) and calling it a salad.

Last week I saw a Sweet Potato and Chickpea Salad from Tasty Vegetarian on Facebook and decided to make my own little spin off of it.  The original salad can be found here and here is my version.

Roasted Chickpea and Vegetable Salad

Ingredients:
Spinach
Sweet Potato, cubed
Carrots, chopped
Snap Peas, chopped
1 x 19 oz can Chickpeas, rinsed and drained
Kraft Tuscan Italian Salad Dressing

Directions:
1. Preheat oven to 400 degrees
2. Rinse and cut sweet potato into bite-sized cubes.  Rinse and cut carrots into bite-sized pieces.  Cut snap peas into bite-sized pieces.  Place all vegetables on baking sheet.
3. Drain liquid from a can of chickpeas.  Rinse and place on baking sheet.
4.  Pour dressing over vegetables and chickpeas and mix with hands until well coated.
5.  Roast in the oven for 45 minutes or until vegetables and chickpeas reach desired doneness. Make sure to flip vegetable every 15 minutes.
6. Place spinach on a plate or in a bowl and top with vegetables and chickpeas.  Add additional salad dressing if desired.

This salad turned out way better than I expected and I made enough to have it for lunch every day this week.  What is your favourite salad?  Do you follow a recipe or just throw things together?