Barbecue sweet potatoes with chickpeas and arugula along with barbecue sweet potato slices

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1/4 cup pecan halves
2 Tablespoons smoky barbecue sauce
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1/2 cup chickpeas, drained
5 ounces baby arugula or baby kale or 4 cups roughly chopped frisee leaves
Salt optional
Half recipe of Barbecue sweet potato slices recipe to follow
A few Tablespoons thin sour cream o r plain yougurt optional
Chopped, fresh chives or very thinly sliced green onions

The pecans should be put in a nonstick small skillet. Then after putting them in the skillet cook them until they are fragrant and lightly brown , while stirring constantly , 1 to 2 minutes . Cool them then they should be chopped roughly.

The barbecue sauce , oil, and vinegar should be mixed together in a small bowl. Then put in chickpeas and toss to coat them.the greens should be arranged on a large platter .if you wish then add salt optional


The barbecued potato slices should be cut into 1 inch chunks and placed in a large microwave safe  bowl. Then put a plastic wrap over it  being sure to vent one corner by cut a hole with a knife. For 2-3 minutes microwave the potatoes until warm on High level in the micr o wave.
The warm potatoes and chickpea mixture should be added to the salad greens. Then toss everything in the bowl to coat with dressing. The pecans should be sprinkled on it and drizzle with sour cream , if you are using . Sprinkle with chives  then serve . Makes 4 main course servings.

BARBECUE SWEET POTATO SLICES
2 Tablespoons chili powder
1 Tablespoon sugar
4-6 . Large sweet potatoes  3 to4 pound total peeled if you wish
4 Tablespoons extra virgin olive oil
Kosher salt
A charcoal grill should be prepared or heat a gas grill to medium heat. In a small bowl mix together chili powder and sugar. .

The potatoes should be cut into lengthwise slabs 1/2 inch thick.. the slices should be put on a 1 large or 2  smaller well oiled baking sheets in a single layer. To coat potatoes in oil turn them.

The potatoes should be well sprinkled on all sides with chili mixture then sprinkle lightly . With salt.
With Plenty of space between them the potatoes should be placed on grill in a single layer. Then cook10 minutes with grill lid closed . Use a pancake spatula  to carefully turn the potatoes slices over.. then grill second side  until when pierced with fork are tender and edges are slightly charred for 8 to 10 minutes serve hot.