* 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   tb            Olive oil
  2       ts            Curry powder
     1/2  ts            Salt
  1 1/2   lb            Boiling potatoes -- unpeeled,
                        - cut into 1" cubes
  1 1/2   c             Cooked chickpeas -- drained -OR-
 14       oz            Can chickpeas -- drained
  1       lg            Red pepper -- cored, seeded,
                        - cut into strips
  2       tb            Tamari Dressing -- up to 4 tb
  2       tb            Scallions -- minced
                        Corn chips -- crushed,
                        - for garnish

Preheat oven to 425 F. 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 a 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.


                    - - - - - - - - - - - - - - - - - - -