A fresh and healthy spin on a classic potato salad. Vegan, satisfying and so flavorful. A real crowd-pleaser and the perfect side dish to share with your friends and family.
1pound -450 grams potatoes, cut into bite-size pieces
¾cupcooked chickpeas -about ½ a 15oz can, drained and rinsed
½cupparsley,finely chopped
1small red onion,thinly sliced*
Salt and freshly ground pepper to taste
DIJON-APPLE CIDER VINAIGRETTE
3Tbspolive oil
1 ½Tbspapple cider vinegar
1 ½tspDijon mustard
1garlic clove,minced
½tspcoconut nectar or maple syrup
Instructions
Steam potatoes for 15 minutes or until tender. Cool down.
While the potatoes are cooking, place all dressing ingredients in a small bowl and whisk to combine.
Add all salad ingredients to a big bowl. Add the vinaigrette and salt and pepper to taste. Gently toss to combine.
Enjoy this beautiful wholesome salad with your family and friends!
Notes
* I don’t like the strong taste of raw onions, so I place the sliced onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.