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Heather Moore

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Sweet Potato Chickpea Salad

Thinking of having a "Meat-Free Monday"?  Try this delicious salad that eats like a meal. 

2 medium sweet potatoes (about 1 lb.) peeled and cubed
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
 Dressing:
2 tbsp seasoned rice vinegar
4 tsp olive oil
1 tbsp minced fresh gingerroot
1 garlic clove, 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 baking pan coated with cooking spray.  Roast at 425 for 20-25 minutes or until tender, stirring once.
In a large bowl, combine garbanzo beans and sweet potatoes.  In a small bowl, whisk together dressing ingredients.  Add to sweet potato mixture; toss to coat.  Serve over salad greens; top with cheese. 


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Topics : Hospitality_Recreation
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02/19/2013 9:40AM
Sweet Potato Chickpea Salad
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