Sweet Potato Salad

4 sweet potatoes, baked until tender, not mushy
1 TB curry;
1/4 cup red onion;
1/2 red bell pepper
2 cups chickpeas;
1/4 cup chopped celery
2 TB ume vinegar;
1 TB rice vinegar;
4 TB vegan mayo.

Mix all together, chill.

(Demonstrated by Michelle Samples)