Greek Potato & Chickpea Salad

A refreshing Mediterranean-inspired potato and chickpea salad with a lemon-herb vinaigrette, perfect for a light lunch.

Ingredients

• 1 medium Yukon Gold or red potato Potatoes
• 1/2 cup, drained and rinsed Chickpeas
• 1/2 cup, diced Cucumber
• 1/2 cup cherry tomatoes, halved Tomatoes
• 1/4 cup, thinly sliced Red onion
• 2 tbsp, pitted and halved Kalamata olives
• 2 tbsp, freshly squeezed Lemon juice
• 2 tbsp Extra virgin olive oil
• 1 tsp, minced Fresh oregano
• 1 tsp, minced Fresh mint
• 1/2 clove, minced Garlic
• To taste Salt and freshly ground black pepper

Instructions

1. Boil or steam the potatoes until tender, about 15-20 minutes. Yukon Gold or red potatoes hold their shape well. Let cool slightly and chop into bite-sized pieces.
2. While potatoes are cooking, prepare the vinaigrette by whisking together lemon juice, extra virgin olive oil, minced garlic, oregano, mint, salt, and pepper in a small bowl.
3. In a large bowl, combine the potatoes, chickpeas, cucumber, cherry tomatoes, red onion, and Kalamata olives.
4. Pour the vinaigrette over the salad and toss gently to combine.
5. Refrigerate for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning as needed before serving. This salad is best served chilled.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 1

Meal Type: lunch