Roasted Potato And Chickpea Salad |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another idea from Fresh Juice magazine that I simplified a bit to meet the time requirements of getting home and starting to cook after 6 pm. Ingredients:
2 lbs small red potatoes cut in 3/4 inch chunks |
2 tbsp olive oil |
salt & pepper |
1 can chick peas drained and rinsed |
6 green onions thinlly sliced |
1/3 cup chopped fresh cilantro |
vinaigrette |
3 tbsp cider vinegar |
1 tbsp dijon mustard |
1 tsp minced garlic |
2 tsp cumin |
1 tsp ground coriander |
1 tsp garam masala |
1 tsp ginger |
1/4 tsp salt |
1/4 tsp pepper |
1/3 cup olive oil |
Directions:
1. Toss potatoes, oil, salt and pepper and arange in a single layer on a baking sheet lined with parchment paper. Roast at 425 F for about 30 min or until golden and tender. Let cool 5 minutes before transferring to bowl.
2. Add onions, chick peas and cilantro to potatoes.
3. Mix vinaigrette ingredients in a small bowl and pour over potato mixture.
4. Toss to coat.
5. Serve warm or chilled.
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