Preheat oven to 425°F. Line a baking sheet pan with foil.
Into a mixing bowl, add diced sweet potato, drained chickpeas, coriander powder, cumin powder, chaat masala, red chili powder, cornstarch and 1 1/2 tsp of kosher salt. Toss until well combined, add vegetable oil, and toss until well coated. Spread the mixture over the prepared baking sheet pan into a single layer and bake for 20-25 minutes or until the sweet potatoes are fork-tender.
. Add thinly sliced onions into a small bowl with lime juice, 1/4 tsp salt, and red chili powder and mix until well combined.
by adding yogurt, chaat masala, cumin powder, coriander powder, mint, cilantro, serrano pepper, black salt, and salt to taste. Blend until smooth and set aside.
To assemble your salad, place your salad mix on the bottom and top with the roasted sweet potato and chickpeas, then sprinkle on the onions, dried moong dal or sev, chopped cilantro and mint, pomegranate seeds, and then drizzle on the dressing. Mix well before enjoying!
