INGREDIENTS

3 cups chopped Yukon gold potatoes

½ onion, diced

1 orange bell pepper, chopped

Garlic salt and pepper to taste

2 tablespoons olive oil

8 cups salad greens

1 can chickpeas, drained and rinsed

½ cup Kalamata olives

1 cup Cherry tomatoes

INSTRUCTIONS

1. Preheat oven to 425° F. Toss potatoes, onions and peppers with garlic salt, pepper and olive oil and bake in the preheated oven for 25-30 minutes, until potatoes are golden brown and cooked throughout.
2. Let potatoes cool. Divide greens, chickpeas, olives, cherry tomatoes and potato mixture among four plates and top with your favorite dressing. (We recommend a lemon vinaigrette!)