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Ingredientes
- 1 1/2 Tbsp. extra virgin olive oil
- 2 tsp curry pwdr
- 1/2 tsp salt
- 1 1/2 lb unpeeled boiling potatoes cut into 1-inch cubes
- 1 1/2 c. cooked chickpeas. Or possibly 14-ounce. can chickpeas, liquid removed
- 1 lrg red or possibly green bell pepper cored and seeded and cut into strips
- 2 Tbsp. Tamari Dressing, up to 4 (see separate recipe)
- 2 Tbsp. chopped scallions Crushed corn chips for garnish
Direcciones
- MAKES 4 SERVINGS. VEGAN
- This salad is pretty sufficient for company. The potatoes can be served alone as an appetizer.
- Preheat oven to 425 degrees. In a large skillet, heat oil till sizzling. Add in curry pwdr and salt; stir till thoroughly mixed. Add in potatoes. Cook, stirring, 3 to 5 min. Transfer to baking sheet. Bake 15 to 20 min or possibly till 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 mix around potatoes. Sprinkle with scallions and reserved bell pepper. Garnish with corn chips.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 127 | |
| Calories from Fat 28 | 22% |
| Total Fat 3.17g | 4% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 284mg | 12% |
| Potassium 358mg | 10% |
| Total Carbs 21.71g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 0.54g | 0% |
| Protein 3.61g | 6% |
