This curried potato and chickpea salad is bursting with flavor and packed with nutrients. It makes a satisfying main dish or a delightful side.
Ingredients:
- 3 large potatoes, cubed
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 cups baby spinach
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- Juice of 1 lemon
Instructions:
Get the oven ready by heating it up to 400F 200C
Add olive oil, curry powder, cumin, turmeric, salt, and pepper to a large bowl
Add the potatoes and chickpeas and toss them around until they are well covered
Place the mixture in a single layer on a baking sheet that has been lined with parchment paper
Put the potatoes in an oven that has already been heated for 25 to 30 minutes, or until they are soft and golden brown
Put roasted chickpeas and potatoes in a bowl
Add baby spinach, cilantro, and red onion
Add the lemon juice to the salad and gently toss it all together
You can serve it hot or cold
Have fun
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