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Grilled Sweet Potato, Orange, and Chickpea Salad

Photo: Andrew McCaul
Yield Makes 6 servings (serving size: 1 1/3 cups salad)
Enjoy the benefits of Grilled Sweet Potato, Orange, and Chickpea Salad. Not only is this salad great-tasting, orange and yellow foods, such and the ones in this salad, boast carotenoids like geta-carotene, which is a type of vitamin A that boosts your immune system. Prep: 15 minutes; Cook: 15 minutes.

Ingredients

  • 1 1/2 pounds sweet potatoes
  • 3 navel oranges
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 scallions, white and light green parts only, thinly sliced

Nutrition Information

  • calories 208
  • fat 4.3 g
  • satfat 0.6 g
  • monofat 1.6 g
  • polyfat 1.7 g
  • protein 6 g
  • carbohydrate 38 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 299 mg
  • calcium 0.0 mg

How to Make It

  1. Microwave potatoes on high for 12 minutes. Transfer to a bowl of ice water to cool. Peel and slice potatoes 1/2-inch thick; reserve.

  2. With a sharp knife, remove peel and thick white pith from oranges; reserve juice in a bowl. Halve and slice crosswise into 1/2-inch-thick half moons, reserving juice. Transfer 3 tablespoons of collected juice into a bowl; whisk in vinegar, sesame oil, soy sauce, and salt; reserve.

  3. Spray grill pan with cooking spray; heat over medium-high until hot. Cook potatoes until grill marks appear, turning once (3-5 minutes per batch).

  4. In a large serving bowl, toss potatoes with chickpeas, oranges, scallions, and dressing.