Chickpea and Potato Salad

Ingredients

• Chickpeas1 cup (200 g)
• Potato1 medium (180 g)
• Parsley1 tablespoon (4 g)
• Olive Oil2 teaspoon (10 ml)
• Vinegar1/2 tablespoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas. Also, you can replace the vinegar with lemon juice if desired.

2. 2

   Step 2

   Wash, peel and dice the potato.

3. 3

   Step 3

   Place a pot filled with salted water. Add the diced potatoes once boiling.

4. 4

   Step 4

   Boil the potatoes for 10 minutes and remove. Drain well.

5. 5

   Step 5

   Next, place the chickpeas and diced potatoes in a bowl and drizzle with olive oil, vinegar, lemon juice, chopped garlic or garlic powder, salt and pepper.

6. 6

   Step 6

   Top with chopped parsley.

7. 7

   Step 7

   Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Potato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.