Warm Yam and Chickpea Salad with Tahini Dressing

Wow. Thanks to my friend Stephanie, who split a jar of tahini with me a while back (who can use a whole jar, we thought?), I had a few tablespoons left, and all the ingredients to make this salad. Wow. It's a blockbuster, and may even be cause to buy a whole jar of tahini for myself. I can see this salad happening again and again.

I substituted yams for the originally-called-for butternut squash, and increased the salt a little.
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WARM YAM AND CHICKPEA SALAD with TAHINI DRESSING
Adapted from this website.

Salad
2 pounds yams, peeled and cut into 1 1/2-inch pieces
1 garlic clove, minced or pressed
1/2 teaspoon allspice (optional; I didn't use it)
2 tablespoons olive oil
1/8 teaspoon salt
1-1/2 cups cooked CSA chickpeas
1/4 of a CSA red onion, finely chopped
1/2 cup chopped cilantro or parsley (I recommend cilantro)

Dressing
1 clove garlic, finely minced
1/4 cup lemon juice
3 tablespoons tahini, stirred
2 tablespoons olive oil, more to taste
2 tablespoons water
1/8 teaspoon salt

In a large bowl, combine the garlic, allspice, olive oil and 1/8 teaspoon salt. Toss the yam pieces until evenly coated. Roast on a baking sheet lined with a Silpat for about 40 minutes, or until soft. Remove from oven and cool to room temperature. A little hotter is fine.

Meanwhile, make the dressing and taste for seasoning. There should be a definite hint of lemon below the tahini taste. Add water to thin if necessary.

In a large bowl, combine yams, chickpeas, onion and cilantro. Add dressing to taste, keeping a bit aside if you think you'll have leftovers. The salad tastes best when the dressing is added fresh.

Serve immediately. If serving leftovers, reheat slightly in microwave and add reserved dressing.