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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.




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



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