Sweet Potato & Chickpea Salad

This Sweet Potato & Chickpea Salad makes a light meal all by itself!

2 medium sweet potatoes, peeled and cubed

1 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1 15 oz. can garbanzo beans or chickpeas, rinsed and drained

Dressing:

2 Tbsp. seasoned rice vinegar

4 tsp. olive oil

1 Tbsp. minced fresh gingerroot

1 clove garlic, minced

1/4 tsp. salt

1/4 tsp. pepper

Salad:

4 cups spring mix salad greens

1/4 cup crumbled feta cheese

In a large bowl, combine the sweet potatoes, oil, salt and pepper, toss to coat. Transfer to a 15 x 10 x 1 inch baking pan coated with cooking spray. Roast at 425 degrees for 20-25 minutes or until tender, stirring once.

In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to the sweet potato mixture to coat. Serve over salad greens, top with feta cheese. Serve with Lemon Fan Rolls, if desired.

Makes 8 servings

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