Preheat oven to 200 °C (or about 400 °F). Toss the diced sweet potatoes with 1 tbsp olive oil, ½ tsp red chilli powder, ½ tsp cumin powder, a pinch of salt and black pepper. Spread in a single layer on a baking tray and roast for about 20 minutes until tender and lightly browned. If not using oven, you can steam or boil sweet potato cubes until just tender (8-10 minutes) and drain well.

In a large mixing bowl, combine the cooked chickpeas, chopped red onion and chopped coriander.

Add the cooled roasted sweet potato cubes to the chickpeas and onion mixture.

In a small bowl whisk together yogurt (if using), lemon juice, remaining cumin powder (½ tsp), chaat masala, remaining red chilli powder, black pepper and salt as per taste. Pour this dressing over the salad and gently toss to coat evenly.

Taste and adjust seasoning with more salt, lemon juice or spices if needed. Garnish with extra coriander. Serve immediately or chill in fridge for 10–15 minutes and serve cold as a healthy lunch or side dish.