Chickpea potato salad-Crispy garlicky potatoes, roasted (bebere) spiced chickpea…
?Chickpea potato salad-Crispy garlicky potatoes, roasted (bebere) spiced chickpeas, avocado + sesame seeds and mixed greens with tahini mustard dressing (oil-free)…plus a squeeze of sriracha ?Kicking off the New Year with this easy +delicious combo topped with a scrumptious salad dressing. It’s oil-free with just 4 ingredients and the quantities are easy to adjust to taste. ?Happy New Year friends.
?Recipe: Oil-free tahini mustard dressing: start with 3 tbsp apple cider vinegar, 1 tbsp tahini, 1 tbsp Dijon mustard and 1 tsp maple syrup Adjust ingredients to taste. Salt if desired. Massage salad leaves with dressing. ?Potatoes: cut Yukon gold potatoes into batons. Toss with garlic powder, onion powder, paprika and salt.(Add olive oil if desired). Cook in air-fryer (or oven) at 400F. (Time varies with model of air fryer. If using oven, use lined baking sheet and cover with aluminum foil for the first 20 minutes so potatoes can steam. Remove foil and continue to cook until golden brown.) ?Chickpeas: Drain and rinse 1-15oz can chickpeas. (Optional: Toss chickpeas in a little olive oil before adding the spices.) Rub chickpeas with generous amount of seasoning (options include: bebere, tandoori masala, smoked paprika, ancho chili, chipotle, cayenne, garlic powder, onion powder, chili powder.) Add salt to taste. Roast at 400F until crispy (about 20 minutes).
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