Moroccan sweet potato and chickpea salad

8 sweet potatoes, scrubbed, dried and cut into 1/2” cubes. Skins on.
2 tbsp olive oil
1 tsp smoked paprika

6 cups cooked chickpeas
8 green onions, chopped
9 oz pistachios, shelled, raw, unsalted
2 bunches red or rainbow chard, coarsely chopped
1 bunch cilantro, chopped

Juice and zest of 4 oranges
1 tbsp cinnamon
1 tsp cumin
1/4 cup apple cider vinegar
1/2 cup olive oil

Salt and pepper to taste

Preheat oven to 425. Toss sweet potato cubes in olive oil, smoked paprika, salt and pepper.
Spread widely over parchment covered baking sheets. Roast for 15 minutes, toss, and roast for another 10 minutes until starting to brown and starting to soften (not too soft!)
Set aside uncovered to cool.
In.a large mixing bowl, combine chickpeas, onions, pistachios, cilantro, chard and the juice of one orange. Mix well. Chill.
Combine with sweet potato cubes when ready to serve.
For the dressing, combine orange zest and remaining juice, spices, vinegar, oil, salt and pepper. Whisk, serve on the side.