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Chickpea, Sweet Pepper, and Roasted Potato Salad

A home-style Chickpea, Sweet Pepper, and Roasted Potato Salad made with Olive Oil, Curry Powder, Salt, and Unpeeled Boiling Potatoes Cut Into Cubes. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 tbsp
• 2 tsp
• 1/2 tsp
• 1 1/2 lb

Method (preview)

1. 1

   Preheat oven to 425 degrees.

2. 2

   In a large skillet, heat oil until sizzling.

3. 3

   Add curry powder and salt; stir until thoroughly mixed.

4. 4

   Add potatoes.

5. 5

   Cook, stirring, 3-5 minutes.

6. 6

   Transfer to a baking sheet.

7. 7

   Bake 15-20 minutes or until fork inserted in center of potato cube goes through.

8. 8

   Remove potatoes from oven; arrange in center of a large platter.

9. 9

   Meanwhile, toss chickpeas and bell pepper with dressing (reserve a few bell pepper strips for garnish).

10. 10

    Adjust seasonings to taste.

11. 11

    Arrange chickpea-pepper mixture around potatoes.

12. 12

    Sprinkle with scallions and reserved bell pepper.

13. 13

    Garnish with corn chips.