This salad is for people who think salads won’t fill them up. It’s got chickpeas, garlicky potatoes and a super easy dressing.

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.

Crispy Chickpeas

  • 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!

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