This is a really tasty healthy salad that goes great with BBQ’s or as a side at a dinner party. It’s also is great on it’s own for lunch.
The peas and vinaigrette base gives you a lighter option to regular potato salad and the chickpeas bulk up the protein content. You could add some wilted spinach or pan fried courgettes to change the salad up a bit.
If you’re having a BBQ, why not try this recipe alongside our Vietnamese Steak and Smashed Cucumber Salad
I hope you enjoy it,
Jessica Cooke
Ingredients:
- 500g baby potatoes
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1⁄2 tsp mustard
- 250g peas
- 120g chickpeas
- Handful of dill, roughly chopped
- Handful of mint, roughly chopped
- Salt/Pepper
Method:
Boil the potatoes in a large pot of salted water until tender. Use the sharp knife to test it, it should pierce the potato easily. Drain the potatoes, cut in half and add to a large bowl. Add the olive oil, mustard and vinegar while the potatoes are still hot, they’ll absorb the flavour a bit more.
Boil the peas for 2-3 minutes and drain. Drain and rinse the chickpeas and add to the potatoes with the dill and mint, and the peas. Season well and serve.
