Italian Chickpea & Potato Salad with Basil Vinaigrette
A vibrant and refreshing Italian-inspired salad with potatoes, chickpeas, and a fragrant basil vinaigrette.
Ingredients
- 1 medium, diced Potatoes
- 1/2 cup, rinsed and drained Chickpeas
- 1/2 cup, halved cherry tomatoes Tomatoes
- 1/4 cup, chopped Fresh Basil
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 clove, minced Garlic
- 1 tsp Red Wine Vinegar
- 1/4 tsp Dried Oregano
- to taste Salt
- to taste Pepper
Instructions
- Dice the potatoes and boil until tender. Drain and let cool completely.
- In a bowl, combine the cooled potatoes, chickpeas, and halved cherry tomatoes.
- In a small blender or food processor, combine the basil, olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Blend until smooth.
- Pour the basil vinaigrette over the potato and chickpea mixture. Toss gently to combine, being mindful not to mash the potatoes.
- Chill for at least 30 minutes to allow flavors to meld before serving.
Cuisine: Italian
Suitability: vegetarian,gluten-free,dairy-free
Prep Time: 10 mins
Cook Time: 20 mins
Serving Size: 1
Meal Type: lunch