Garbanzo Sweet Potato Salad

OK, I will admit it: this is a nutritious and seasonal recipe. It tastes OK. But something is missing. If you experiment with this and come up with improvements, please post  comments. Vegetarian ideas are most welcome! If your version tests out in my kitchen, I will recommend your improvements on this. 

I am thinking maybe of adding some garlic or onion, or maybe changing the dressing? Feedback is appreciated.  Thanks!

Ingredients:

• 1 pint of cooked garbanzo beans (chickpeas), rinsed and drained. You can also use about a 15-oz. can.
• 2 small medium sweet potatoes, peeled and cubed into 1.5-inch chunks.
• florets from 1 small head of cauliflower
• 1 lb. Brussels sprouts, trimmed. Larger ones should be cut in half

Dressing: 

• Olive oil
• Red wine vinegar dressing
• Oregano, pepper, red pepper, and basil to taste

 

Directions: 

 

Use a steamer, and watch out for steam every time you lift the lid to add more vegetables. Heat water on the stove while preparing the vegetables. When the water boils, put the sweet potatoes in the steamer basket, cover, and steam for seven minutes. Then add the Brussels Sprouts. After 2 minutes, add the cauliflower florets, cover, and steam for five minutes more. In the meantime, stir together the dressing.  Remove from heat.

Put the vegetables in a large bowl, add the garbanzo beans and the dressing, and stir. Serve warm or cold.