* Exported from MasterCook *

             Chickpea, Sweet Pepper, and Roasted Potato Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salads & Dressings              Vegan


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  olive oil
  2          teaspoons  curry powder
     1/2      teaspoon  salt
  1 1/2         pounds  unpeeled boiling potatoes, cut into -- 1" cubes
  1 1/2           cups  cooked chickpeas or 1 14 oz. can -- drained
  1              large  red pepper, cored, seeded, and -- cut into strips
  2        tablespoons  to 4 tbsp. Tamari Dressing (recipe follows
  2        tablespoons  scallions -- minced
                        crushed corn chips for garnish

     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