Grilled Sweet Potato, Orange, and Chickpea Salad

 Recipe
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.

Yield:

Makes 6 servings (serving size: 1 1/3 cups salad)

Nutritional 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

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

Preparation

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.

Note:

Melissa Roberts,

March 2012
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