This easy roasted Chickpea potato salad is made with crispy potatoes, roasted chickpeas, fresh herbs and a bright lemon dressing. Perfect for a light lunch or as a side dish to any meal.
- 2,5 lbs (1,1 kg) red potatoes or russet potatoes, washed and optional peeled
- 1 can (14 ounces / 400g) chickpeas, drained, rinsed and dried with a paper towel.
- 1 red bell peppers, roughly chopped
- 1 red onion, roughly chopped
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon course ground pepper
- 3 tablespoons olive oil, preferably extra virgin
- 1 large lemon, juiced
- ½ tablespoon honey or maple syrup
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- ½ cup feta cheese crumbled
- ½ cup fresh basil or parsley, chopped
- 4 cups arugula, washed and dried, (4 ounces / 100g)
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Preheat the oven to 450F (225C) and line a baking sheet with parchment paper, or brush with a little oil.
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Cut the potatoes, onion and bell pepper into large chunks, about 1 inch. Place the vegetables and the chickpeas on the prepared baking sheet. Toss them well with the oil and spices and spread out in a single layer.
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Bake the vegetables for 30-40 minutes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside. Let the roasted veggies cool down for 10 minutes.
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While the vegetables are roasting, chop the herbs and make the dressing by stirring together all the ingredients in a small bowl.
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Add the cooled roasted potatoes, chickpeas, bell pepper and onion to the serving bowl. Add the arugula, herbs and half of the feta cheese. Pour over the dressing and gently toss.
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Season with more salt and pepper to taste and top with the remaining of the feta cheese and some extra basil if desired.