How to make it

  • 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.
  • Add onions, chick peas and cilantro to potatoes.
  • Mix vinaigrette ingredients in a small bowl and pour over potato mixture.
  • Toss to coat.
  • Serve warm or chilled.

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