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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 1 14 oz.
           - can; drained
      1 lg red pepper, cored, seeded,
           -and; cut into strips
      2 tb to 4 tbsp. Tamari Dressing
           -(recipe
      2 tb scallions; minced
           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, 3-5 minutes. Transfer to a baking sheet. Bake 15-20
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.

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Per serving: 49 Calories (kcal); 5g Total Fat; (92% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 267mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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