Mix up the tart dressing and pour over boiled sweet potatoes tossed with chickpeas and minced red onions for a unique potato salad.

Makes 4 servings.

4 medium sweet potatoes, peeled and cut into 1-inch pieces
1 cup cooked channa, rinsed and drained
1 tablespoon finely minced onion
1 tablespoon olive oil
1/4 cup cider vinegar
1 tablespoon mustard
2 teaspoons honey
2 teaspoons Worcestershire sauce
Salt and freshly ground pepper to taste

1. In a large saucepan, cover sweet potatoes with water and bring to a boil. Reduce heat slightly, cover and cook at a brisk simmer for 10 minutes or until just tender. Drain and let cool to room temperature. Combine cooled potatoes with chickpeas and onion in a medium bowl.

2.Whisk together all remaining ingredients in a small bowl or shake in a jar with a tight-fitting lid. Spoon dressing on potato mixture and toss gently to coat ingredients.

Post Comment

Name : Email : Password : Comments :