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Sweet Potato & Chickpea Salad

Sweet Potato & Chickpea Salad
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
8 ServingsPrep: 15 min. Bake: 20 min.

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

  • 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.
  • 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.
© Taste of Home 2013

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Sweet Potato & Chickpea Salad (continued)

Directions (continued)

  • Yield: 8 servings.
Nutrition Facts: 1 serving equals 134 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 466 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.
© Taste of Home 2013