Ingredients

• 1 1/2 lbs sweet potatoes
• 3 navel oranges
• 1 Tbsp rice vinegar
• 1 Tbsp reduced sodium soy sauce I used Braggs in this recipe
• 1/4 tsp salt
• 15 oz can of chickpeas (rinsed and drained) also known as garbanzo beans
• 3 scallions (white and light green part only) thinly sliced
• Cooking Spray

Instructions

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.
5. Nutritional Info: Cal:208; Fat 4.3g; Sat fat 0.6g; Protein 6g; Carbs 38g; Fiber 8g; Sodium 299mg

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