Sweet Potato & Chickpeas Salad

Ingredients:

• 1 lb sweet potatoes

• 1 can chickpeas, drained and rinsed

• 3 tbsp olive oil

• 1/4 cup chopped cilantro

• 1/2 medium onion, chopped

• 2 garlic cloves, chopped

• 1/4 tsp ground cumin

• 2 tbsp lemon juice

• 1/8 tsp red pepper flakes

• salt to taste

1. Peel and wash sweet potatoes. Cut into half inch rounds; cut rounds into quarters. Place on a baking sheet or in an oven proof baking dish. Drizzle 1 1/2 tbsp oil over potatoes, add cumin, pepper flakes and salt. Toss to coat. Bake in a preheated 475°F for 20 to 25 minutes, until fork tender.

2. Add remaining oil in a medium sized skillet. Saute onion for 3 minutes. Add garlic, saute for 1 to 2 minutes. Add chickpeas and salt to taste, cook for 3 minutes. Add cilantro, cook for 2 minutes. Remove from heat and set aside.

3. Combine sweet potatoes, chickpeas and lemon juice. Taste and add additional salt and pepper if needed.

4. Serve warm.

Serves: 4

Notes&Tips:

• This is a simple and tasty salad that can be served with tacos, fajitas or grilled meat. Or as a salad for lunch.

• My two favorites, sweet potatoes and chickpeas, are combined in this dish. There is the healthy carbs and low fat protein plus great taste! What more could you want? Desert? You'll have room for desert; so go right ahead.

• I served this with Shrimp & Mushroom Fajitas.

• At my daughter's graduation party two years ago, I served these is tortillas as vegetarian tacos for the vegetarians. I, of course, made them a bit spicier.