Mediterranean Potato & Chickpea Salad
A hearty and refreshing salad featuring roasted potatoes, tomatoes, chickpeas, and a lemon-herb vinaigrette with a hint of smoked paprika.
Ingredients
- 1 medium Potatoes
- 1 medium, ripe Tomatoes
- 1/2 cup, drained and rinsed Chickpeas
- 1/4 medium, thinly sliced Red Onion
- 1/4 medium, diced Cucumber
- 1.5 tbsp, fresh Lemon Juice
- 1.5 tbsp Extra Virgin Olive Oil
- 2 tbsp chopped Fresh Parsley
- 1/4 tsp Smoked Paprika
- to taste Salt
- to taste, freshly ground Black Pepper
Instructions
- Preheat oven to 400°F (200°C).
- Chop potatoes into 1-inch pieces. Toss with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 25 minutes, flipping halfway, or until tender and slightly browned.
- While potatoes roast, prepare the remaining ingredients. Thinly slice the red onion and dice the cucumber.
- In a large bowl, combine roasted potatoes, tomatoes, chickpeas, sliced red onion, and diced cucumber.
- In a small bowl, whisk together lemon juice, the remaining 0.5 tbsp olive oil, chopped parsley, salt, and pepper.
- Pour dressing over the salad and toss gently to combine. Taste and adjust seasonings as needed. Serve chilled or at room temperature.
Cuisine: Mediterranean
Suitability: gluten-free,dairy-free,vegetarian
Prep Time: 15 mins
Cook Time: 25 mins
Serving Size: 1
Meal Type: lunch