Heat the oven to 400°.

Scrub the sweet potatoes clean and place them on a baking dish.

Cut the top off the garlic bulb, exposing the still encased bulbs.

Place the bulb on a piece of foil, drizzle some olive oil over the top, sprinkle salt and pepper.

Seal the garlic in the foil, making sure it is sealed.

Place it on the same baking sheet with the sweet potatoes.

Place the pan in the oven and cook for 40-45 minutes, or until the sweet potatoes are fork tender.

After about 20 minutes, flip the sweet potatoes over to help them cook evenly.

While the sweet potatoes and garlic are roasting, put the lentils in a saucepan, add two cups of water and a bit of salt.

Set it to boil.

Cook for 30 minutes.

They will be tender when done.

In a small bowl, combine the cumin, black pepper, coriander, salt, and cinnamon.

Mix well so there are no clumps of any one spice.

Set aside.

Dice the onion and bell pepper and place it in a large mixing bowl.

Open, drain and rinse the chickpeas.

Add to the mixing bowl along with the chopped cilantro.

When the sweet potatoes are done, and slightly cooled, peel and cube them.

Place them in a large mixing bowl that has the chickpeas, diced onions, and peppers.

Toss it all gently together.

Squeeze the roasted garlic out of the bulb and roughly chop it with a knife.

Toss it into the bowl.

Using a slotted spoon, spoon out the lentils from the cooking liquid

Drain off as much liquid as possible, but leaving a bit clinging to the lentils-add them to the bowl.

Toss all the ingredients together in the bowl then add the spices that have been reserved.

Pour half over the ingredients, stir, then add the remaining spices.

Take care to make sure the spices have been evenly distributed.

In another small bowl, whisk together the olive oil and the vinegar until it is emulsified.

Pour it over the ingredients in a large bowl and toss quickly, coating the entire salad in the vinaigrette.

This is perfect served at room temp or chilled.