Grilled Sweet Potato, Orange, And Chickpea Salad

• 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

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.

sweet potatoes, oranges, rice vinegar, sesame oil, soy sauce, salt, cooking spray, chickpeas, scallions

Taken from www.myrecipes.com/recipe/grilled-sweet-potato-orange-ch (may not work)