Chickpea, sweet pepper, and roasted potato salad

 
              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