Roasted Potato And Chickpea Salad
From mbelisle 12 years agoIngredients
- 2 lbs small red potatoes cut in 3/4 inch chunks shopping list
- 2 tbsp olive oil shopping list
- salt & pepper shopping list
- 1 can chick peas drained and rinsed shopping list
- 6 green onions thinlly sliced shopping list
- 1/3 cup chopped fresh cilantro shopping list
- Vinaigrette: shopping list
- 3 tbsp cider vinegar shopping list
- 1 tbsp Dijon mustard shopping list
- 1 tsp minced garlic shopping list
- 2 tsp cumin shopping list
- 1 tsp ground coriander shopping list
- 1 tsp garam masala shopping list
- 1 tsp ginger shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 1/3 cup olive oil shopping list
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.
People Who Like This Dish 3
- marpar Copenhagen, DK
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- mbelisle Suva, Fiji
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