Lemon Roasted Potatoes
- 2-3 cups red or golden nugget potatoes
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tbsp fresh chopped dill
- 1 tsp garlic powder
- Salt & Pepper to taste
Preheat your oven to 400F.
Cut your potatoes into quarters and boil them in a large pot until just tender.
Whisk together the remaining ingredients and set aside.
When the potatoes are done, spread them out onto a parchment lined baking tray. Drizzle your lemon mixture on top, coating each piece.
Bake for 15 mins, flip and then bake another 15 mins or until crispy.
- 1 can of chickpeas, drained, rinsed and patted dry
- 1-2 tbsp olive oil
- 1 tsp each of: garlic powder, chili powder, onion powder
- 1/2 tsp sea salt
Turn the over up to 425F.
Toss all ingredients together in a bowl, evenly coating the chickpeas.
Spread them out on a parchment lined baking sheet and baked 30 mins, tossing 15 mins in.
Let them cool before using as a salad topper.
Now for the easiest ever dressing:
2 tbsp of hummus and 1-2 tbsp of either apple cider vinegar, or if you like it less tart, use water.
This is the best last minute dressing ever, and its oil-free.
Assemble your salad with the potatoes, some tomatoes and whatever else suits your fancy, and enjoy!