Recipe for Chickpea, Sweet Pepper and Roasted Potato Salad 
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Yield:
8
Ingredients:
Amount Ingredient
1/2 tbl olive oil
2 tsp curry powder
1/2 tsp salt
1/2 lb unpeeled boiling potatoes
cut into 1-inch cubes
1/2 cup cooked chickpeas.
OR 14-oz. can chickpeas, drained
1 lrg red or green bell pepper
cored and seeded and cut into strips
2 tbl Tamari Dressing, up to 4
(see separate recipe)
2 tbl minced scallions
Instructions:
Instructions: MAKES 4 SERVINGS. VEGAN

This salad is pretty enough for company. The potatoes can be served alone as an appetizer.

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 to 5 minutes. Transfer to 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.

Makes 4 servings.

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