Full filling, delicious, and substantial salad.
Roasted Potato and chopping ingredients
3-4 cups tender chickpeas, tinned or cooked. Drain well.
3 cups roasted potatoes, cut in 1x1inch size chunks. For roasting, coat the potatoes with sundried tomato oil and add salt. Bake until soft but firm. Note: use any potato 😉
3-4 green onions, thinly sliced
6-8 sundried tomatoes, roughly chopped
1/4 cup parsley, finely chopped
1/2 cup olive oil
2 Tbsp of fresh lemon juice
2-3 Tbsp apple cider vinegar (adjust to taste)
2 tbsp dijon mustard
2 tbsp maple syrup
1 tsp salt
1/2 tsp dried mustard powder
1/2 tsp turmeric
Roast the potatoes. Diced the sundried tomatoes. Finely chop the spring onions and parsley, save some for garnishing. Drain and wash the chickpeas. Prepare the dressing. Once potatoes are ready, add all ingredients into a large bowl and mix well.
Serve warm or cold with some fresh black pepper, parsley, and spring onions.