Sweet Potato & Chickpea Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. Brenda Gleason, Hartland, Wisconsin Ingredients:
2 medium sweet potatoes (about 1 pound), peeled and cubed |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
dressing: |
2 tablespoons seasoned rice vinegar |
4 teaspoons olive oil |
1 tablespoon minced fresh gingerroot |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
salad: |
4 cups spring mix salad greens |
1/4 cup crumbled feta cheese |
Directions:
1. In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Roast at 425° for 20-25 minutes or until tender, stirring once.
2. In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese. Yield: 8 servings.
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