Ingredients
Scale
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- 2.2 lbs/1 kg potatoes, cut into small pieces
- 1 can of chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1/2 lemon, juice
- 1/4 tsp smoked paprika
- 1.5 tsp garlic powder
- 2/3 cucumber, cut into smaller pieces
- 3 celery stalks, chopped
- 4 green onions, chopped
- salt, pepper
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- 1.5 cups of unsweetened vegan yogurt
- 1 tbsp mustard
- 1/2 lemon, juice
- 1 bunch of fresh dill, chopped
- 2 cloves of garlic, minced
- salt, pepper
Instructions
- Place potatoes, chickpeas, olive oil, lemon juice, smoked paprika, garlic powder, and a generous pinch of salt and pepper to a bowl. Toss to coat evenly, then transfer to a baking sheet.
- Arrange pieces in a single layer. Bake at 375 F/190 C for 30-35 minutes, or until golden.
- Transfer roasted potatoes and chickpeas to a large bowl. Add cucumber, celery, and green onions.
- For the dressing mix together yogurt, mustard, lemon juice, dill, and garlic. Season with salt and pepper.
- Pour dressing over the salad and mix everything well together. Chill in the fridge for a couple of hours before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes