Roasted potatoes and chickpeas salad with red pepper salsa


This is a delicious, nourishing salad that can be a wonderful side dish or part of a larger buffet. Serve it alongside a salad (such as Kale tabbouleh) and you have a perfectly satisfying meal.

Ingredients (serves 4-6)
- 1 cup boiled chickpeas, drained
- 6 potatoes, diced
- 3 Tablespoons good quality oil

Spice mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- salt and pepper, to taste


For the red pepper salsa
- 2 roasted red peppers, finely chopped
- 1 garlic clove, mashed
- a handful fresh parsley
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Bring a large pot of water to a rolling boil, add some salt and the potatoes. Boil until fork tender (5-7 minutes), drain completely. Put some oil on the bottom of an ovenproof dish, add the potatoes and chickpeas, toss with the remaining oil and roast at 400F until crispy, gently stirring once or twice during cooking time. Combine the spices, then add them to the potato-chickpea mixture, tossing gently to coat evenly. Return to oven for about 5 minutes longer or until spices form a crust. To prepare the salsa, simply combine the listed ingredients then pour over the potatoes. Serve immediately and enjoy!



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