Sweet Potato and Chickpea Salad

I’ve never actually believed in the whole “don’t spoil your dinner” nonsense, but when I made a batch of this earlier this afternoon, I snitched so much that I nearly did spoil my dinner (which would have been a shame since my dinner was this salmon). I don’t think that I’m exaggerating when I say I could eat this every day all sumer long. (The recipe is from a Weight Watchers cookbook via my friend Beth.) 

• 2 pounds sweet potatoes, peeled and diced
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon olive oil
• 1 tablespoon minced, peeled fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 4 cups baby arugula (I just use whatever greens I have)
• 1/4 cup crumbled goat cheese (or feta)

Instructions

1. Preheat oven to 450 degrees. Spray a large, rimmed baking sheet with nonstick spray. Spread the sweet potatoes on the prepared baking sheet. Bake until fork-tender, 25 minutes, stirring once or twice during cooking.
2. Meanwhile, to make the dressing, combine vinegar, oil, ginger, garlic, salt, and pepper in a large bowl. Whisk until blended.
3. Add sweet potatoes, chickpeas, and cilantro to dressing; toss to coat. (Transfer 2 cups of the sweet potato mixture to a container and let cool; cover and refrigerate up to 3 ays for later use in Sweet Potato Falafel Sandwiches.)
4. Place the greens on a plate and top with the sweet potato mixture and sprinkle with the cheese. (Serving: 1 cup sweet potato mixture, 1 cup arugula, and 1 tablespoon cheese.)