Roast Kumara and Chickpea Salad with Sun-dried Tomato Dressing

1 cup canned chickpeas
3 large Beauregard kumara, cubed
2 tbsp chopped coriander or mint leaves

SUN-DRIED TOMATO DRESSING
1 1/2 tbsp red wine vinegar
1/4 cup sun-dried tomatoes
2 tbsp olive oil
1 garlic clove
2 tsp balsamic vinegar
2 tsp sugar
2 tsp lemon juice
freshly ground pepper and salt

Preheat oven to 200 degrees Celsius and bake kumara for 30-40 minutes on a lightly olive oil greased baking tray. Allow to cool. Rinse the chickpeas and combine with kumara in a salad bowl. Make the dressing by heating the wine vinegar and sun-dried tomatoes over a low heat. Once the tomatoes have soaked in the vinegar and softened transfer to a food processor with the remaining ingredients. Pulse to combine, but do not over process as the dressing should remain chunky. Toss dressing through the chickpeas and kumara and garnish with a sprinkle of coriander or mint.