This chickpea salad recipe is a colorful side dish or meal.
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Preheat over to 375F.
Grease large baking sheet and spread out yam chunks evenly.
Bake for 25 minutes until browned, and soft on the inside.
Meanwhile, in small saucepan, boil beets in 3 cups water for 15-20 minutes.
In a small frying pan, saute the diced red onion in 1 tablespoon olive oil until translucent. Remove and set aside.
Remove beets from the boiling water and let cool.
In small bowl, whisk together dressing ingredients.
In large salad bowl, toss together all salad ingredients, including yams and beets once cooled.
Toss with dressing and mix lightly again.