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Recipes Around the World International Vegetarian Union
Vegan Salads and Dressings
Contributed by Vegetarians and Vegans from around the world
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Chickpea, Sweet Pepper, and Roasted Potato Salad
From: Karen C. Greenlee

Serving Size : 4

  • 1 1/2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 1/2 pounds unpeeled boiling potatoes, cut into -- 1" cubes
  • 1 1/2 cups cooked chickpeas or 1 14 oz. can -- drained
  • 1 largered pepper, cored, seeded, and -- cut into strips
  • 2 tablespoons to 4 tbsp. Tamari Dressing
  • 2 tablespoonss callions -- minced
  • crushed corn chips for garnish
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, 3-5 minutes.
Transfer to a baking sheet.
Bake 15-20 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.