Ingredients
2 medium sweet potatoes (about 1 pound), peeled and cubed1 tablespoon olive oil1/2 teaspoon salt1/4 teaspoon pepper1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drainedDRESSING:2 tablespoons seasoned rice vinegar4 teaspoons olive oil1 tablespoon minced fresh gingerroot1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepperSALAD:4 cups spring mix salad greens1/4 cup crumbled feta cheese
Preparation
In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once.
In a large bowl, combine chickpeas 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.
