Serves
4
Potato and Chickpea Salad
Such a refreshing salad and you will love the dressing.
Ingredients
- 500g new potatoes
- 2 tbsp olive oil
- 1 tsp thyme
- 8 spring onions, chopped
- 4 radishes, sliced
- 50g spinach
- 1 can chickpeas, drained & rinsed
- 1 tsp whole grain mustard
- 1 tsp maple syrup
- 1 tbsp fresh chives
- 1 tbsp fresh parsley
Directions
- Preheat oven to 200°C. Rinse the new potatoes and halve any larger ones so they are all roughly the same size. Pop into a baking dish with 1 tbsp of the oil and sprinkle with the thyme and season with salt and pepper. Give it all a good shake around so everything is evenly coated. Bake in the oven for 25 minutes until lightly golden. Remove.
- While the potatoes bake, pop the spring onions, radish, spinach, and chickpeas in a large bowl and mix around.
- To make the dressing, add the remaining oil, mustard, maple syrup, lemon juice, chives, and parsley to a small pot and mix well.
- Add the potatoes to the bowl when ready and pour over the dressing, give everything a good mix and serve either hot or cold.
- Kcal: 236
- Protein: 7.5g
- Fats: 8.6g
- Carb: 29g
- Fibre: 6.1g
