Description
Fast and full of health benefits, this salad is a must this Summer!
Ingredients
Scale
- 500 g baby potatoes, quartered
- 200 g canned chickpeas, drained and rinsed
- One small red onion, finely chopped
- One stalk celery, finely chopped
- One red bell pepper, diced
- 100 g cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
Dressing:
- 3 tbsp vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- One clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Potatoes:
- Place the quartered baby potatoes in a pot and cover with cold water.
- Add a pinch of salt and bring to a boil.
- Reduce the heat and simmer for 10-12 minutes or until the potatoes are tender but firm.
- Drain the potatoes and let them cool slightly.
- Prepare the Dressing:
- In a small bowl, whisk together with a fork or whisk the vegan mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper until smooth.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked potatoes, chickpeas, red onion, celery, red bell pepper, and cherry tomatoes.
- Pour the dressing over the mixture and gently toss to coat everything evenly.
- Add Fresh Herbs:
- Sprinkle the chopped parsley over the salad and toss gently again.
- Serve:
- Serve immediately or refrigerate for a few minutes to let the flavours meld.