This vegan potato chickpea salad uses baby potatoes, chickpeas, capers, spring onion, hummus, lime, garlic, and oregano. It serves three and makes a simple gluten-free lunch with plant protein.
Ingredients
- 500 g baby potatoes
- 240 g 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
- ½ 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
Instructions
- Wash the potatoes and place them in a pot, cover with water, add a teaspoon of salt.
- Boil them for 25-30 minutes or until a fork can be easily inserted.
- In the meantime, prepare the dressing. Add all the ingredients in a large bowl and whisk them.
- Once the potatoes are cooked, let them cool down a bit, before you cut them into bite size pieces.
- Add them into the bowl, along with the chickpeas, capers, spring onions and mix well to combine.
- Taste and adjust the seasoning if needed.
- Finish with crispy fried onions and fresh herbs.