Greek Chickpea & Potato Salad with Lemon-Dill Dressing

A refreshing Greek-inspired salad with chickpeas, potatoes, tomatoes, and a zesty lemon-dill dressing.

Ingredients

• 1 medium (Yukon Gold recommended), diced Potatoes
• 1/2 cup, chopped (heirloom or cherry tomatoes recommended) Tomatoes
• 1/2 cup, cooked (or canned, rinsed well) Chickpeas
• 1/4 cup, thinly sliced Red onion
• 1/4 cup, pitted and halved Kalamata olives
• 1 tbsp, chopped Fresh dill
• 2 tbsp, freshly squeezed Lemon juice
• 1 tbsp Extra virgin olive oil
• 1/4 tsp Dried oregano
• to taste Salt and freshly ground black pepper

Instructions

1. Boil potatoes until tender but firm. Dice into small cubes while still warm.
2. Gently sauté the diced potatoes in a tablespoon of olive oil and a quarter teaspoon of salt and pepper to enhance flavour before combining.
3. Combine potatoes, tomatoes, chickpeas, red onion, and olives in a bowl.
4. In a separate small bowl, whisk together lemon juice, olive oil, dill, oregano, salt, and pepper.
5. Pour dressing over the salad and toss gently to combine. Taste and adjust seasonings as needed.
6. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 1

Meal Type: lunch