Sweet Potato & Chickpea Salad

• 2 medium sweet potatoes (about 1 pound), peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 2 tablespoons seasoned rice vinegar
• 4 teaspoons olive oil
• 1 tablespoon minced fresh gingerroot
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups spring mix salad greens
• 1/4 cup crumbled feta cheese

1. In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425u0b0 until tender, 20-25 minutes, stirring once.
2. In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.

sweet potatoes, olive oil, salt, pepper, chickpeas, rice vinegar, olive oil, fresh gingerroot, garlic, salt, pepper, spring mix salad greens, feta cheese

Taken from www.tasteofhome.com/recipes/sweet-potato-chickpea-salad/ (may not work)