Red potato and sweet potato salad with chickpeas and Dijon- balsamic dressing

A delicious salad that can be served either as a meal on its own or as a side dish. Soak 1 cup of  chickpeas overnight then boil them in the morning or, if pressed for time, use canned ones. The roasted red peppers can come from a jar or use fresh ones, cut them into bite size pieces, toss them with a little bit of olive oil and roast them alongside the sweet potatoes. To prepare the salad ahead of time, combine all the ingredients except for the mixed greens and the dressing. Use as much dressing as you like, any leftovers will store in the fridge for a few days.

Ingredients (serves 4-6)

- 3 large red potatoes, boiled and diced

- 3 sweet potatoes, diced

- 1.5 cups chickpeas, boiled and drained

- 2 roasted red peppers, cut into bite size pieces

- a handful mixed greens of your choice (baby spinach, kale, arugula, romaine etc.)

- 3 Tablespoons extra virgin olive oil

- salt and pepper, to taste

For the dressing

- 1 small onion, minced

- 1 Tablespoon Dijon mustard

- 2 Tablespoons maple syrup/honey

- 2 Tablespoons red wine vinegar

- 2 Tablespoons balsamic vinegar

- 4 Tablespoons extra virgin olive oil

- salt and pepper, to taste

Place the sweet potatoes on a rimmed baking sheet, toss with the olive oil and roast at 400F until fork tender (about 25 minutes, depending on the oven). Meanwhile prepare the dressing by mixing the Dijon mustard with the maple (or honey), then gradually add in the red wine, balsamic and olive oil. Add the minced onions and season with salt and pepper, to your taste. In a large bowl, combine the red potatoes with the roasted sweet potatoes, red pepper and chickpeas, season with salt and pepper and drizzle with some of the dressing. Garnish with the mixed greens and serve immediately. Enjoy!