Today we’re making a delicious, super easy, and nutritious potato salad! It’s a complete, satisfying meal packed with plant-based protein from both the chickpeas and a high-protein dressing.
Vegan, nut free, soy free, gluten free | Serves 3 | SALAD
Ingredients:
- 500g baby potatoes
- 240g cooked chickpeas from a can, drained and rinsed
- 1 tablespoon capers
- 1 spring onion, chopped
- Salt and pepper
- A pinch of oregano
Dressing:
- 2 heapped tablespoons hummus
- 1/2 lime, juice
- 1 tablespoon caper juice
- 2 tablespoons olive oil
- Salt and pepper
- A pinch of oregano
- 1 garlic clove, grated
Serve with:
- Crispy fried onions
- Fresh dill or coriander
Steps:
1.Wash thoroughly the potatoes and place them in a pot, cover with water, add a teaspoon of salt.
2.Boil them for 25-30 minutes or until a fork can be easily inserted.
3.In the meantime, prepare the dressing. Add all the ingredients in a large bowl and whisk them.
4.Once the potatoes are cooked, let them cool down a bit, before you cut them into bite size pieces.
5.Add them into the bowl, along with the chickpeas, capers, spring onions and mix well to combine.
6.Taste and adjust the seasoning if needed.
7.Finish with crispy fried onions and fresh herbs.
Enjoy!