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Title: Chickpea, Sweet Pepper And Roasted Potato Salad
Yield: 4 Servings

Ingredients

  1 1/2 tb olive oil
      2 ts curry powder
    1/2 ts salt
  1 1/2 lb unpeeled boiling potatoes;
           -cut into 1" cubes
  1 1/2 c  cooked chickpeas; or 14-oz.
           -can
           -- chickpeas, drained
      1 lg red or green bell pepper;
           -cored, seeded and
           -- cut into strips
      2 tb tamari dressing; (recipe
           -follows), up
           -- to 4
      2 tb minced scallions
           crushed corn chips for
           -garnish

Instructions

Preheat oven to 425 degrees. In a large skillet, heat oil until sizzling.
Add curry powder and salt; stir until thoroughly mixed. Add potatoes.
Cook, stirring, 3 to 5 minutes. Transfer to baking sheet. Bake 15 to 20
minutes, or until fork inserted in center of potato cube goes through.
Remove potatoes from oven; arrange in center of a large platter.

Meanwhile, toss chickpeas and bell pepper with dressing (reserve a few bell
pepper strips for garnish). Adjust seasonings to taste. Arrange
chickpea-pepper mixture around potatoes. Sprinkle with scallions and
reserved bell pepper. Garnish with corn chips. Makes 4 servings.

Per Serving: 350 Cal.; 10g Prot.; 13g Fat; 54g Carb.; 0 Chol.; 307mg Sod.;
7g Fiber.

Converted by MC_Buster. KES 1/16/99

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Contributor: Vegetarian Times website, Jan. 1999

Preparation Time: 0:00

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