Guest guest Posted May 26, 1999 Report Share Posted May 26, 1999 * Exported from MasterCook * Chickpea, Sweet Pepper, and Roasted Potato Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans & Legumes Salads 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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