Slice the sweet potato into 1/4 inch rounds and place on a microwave safe plate in a single layer. Microwave for 5-6 minutes until soft (cooking time may vary depending on whether you're adjusting the servings and the strength of microwave). Set aside to cool.
Meanwhile, make the dressing by combining all ingredients in a small bowl until smooth. Add more or less water depending on how thick you want your dressing. For 3 servings I add around 4-5 tablespoons.
Assemble your salads by placing the dressing in the bottom of your jars or container (32oz Mason jars work best). Then layer in the chickpeas, followed by the zucchini, bell pepper and sweet potato. Then add in the lettuce and place the walnuts on top. Seal your jar with a lid and store in the refrigerator until ready to serve.
To serve, dump the contents of your container into a large bowl and mix everything together to evenly distribute the dressing. Enjoy!
*In order to be nut-free use sunflower seeds or pumpkin seeds instead.Store in the refrigerator for up to 4 days.