• Preheat the oven to 450 degrees F. Note: if you love chickpeas, use two cans! If you want to make this ahead of time for lunches, double everything else, but you still only need 2 cans of chickpeas and 1 batch of the dressing.
• It’s very important to chop up the sweet potato into smaller pieces than the brussels sprouts! If the brussels are small, I suggest removing the stem and keeping them whole, or adding them to the sheet pan halfway through cooking the potatoes!
• Combine the potatoes and the brussels sprouts on a baking sheet. Drizzle with the olive oil and season with a big pinch of salt and pepper, as well as a few shakes of garlic powder. Toss together.
• Roast for 10 minutes, then toss and roast for 5 to 10 minutes more - until the potatoes are cooked through. Check periodically to make sure the pieces aren’t burning. If your oven runs hot, I suggest doing this at 425 degrees F.
• Heat the salami in a skillet over medium-low heat until crispy. Once crisped, chop into pieces. If you want the chickpeas to be warm, you can toss them into the skillet too. Or even add them to the sheet pan in the last few minutes or cook time.
• In a large bowl, combine the potatoes, brussels, chickpeas, salami and provolone. Drizzle with a few spoonfuls of the dressing. Serve!

shallot vinaigrette

• In a bowl or jar, whisk together the shallot, vinegar, honey, salt and pepper. Stream in the olive oil until emulsified and combined. This stores great in the fridge for a few days. It will likely make more than needed.