Potato Salad

This potato salad does not disappoint. The added chickpeas give this recipe some protein and sustenance. Did you know 1 can of chickpeas is 39 grams of protein?? There are also a ton of vitamins and fiber. So this potato salad is pretty amazing if I do say so myself.

I use radish in this recipe but if you don’t have radish then replace with extra celery. This dish is great for a side (it can go with my sloppy joe recipe in my previous post) or it is great for a meal!

Ingredients:

2 teaspoons of fresh dill

1/2 teaspoon paprika

2 teaspoon salt

2 stalks of celery

7-10 small radish

1/2 onion (white, yellow, or purple)

1 tsp cumin

1 tsp garlic powder

1 can of chickpeas (garbanzo beans)

2 large white potatoes

1/2 cup of vegan mayo

Instructions:

  1. Wash and chop your potatoes. Fill a pot of water and add potatoes. boil for 30 minutes or until soft.
  2. While the potatoes are cooking chop all your vegetables.
  3. Once potatoes are cooked put them in a mixing bowl with your chickpeas (drain water out of can) and mash together. Once mashed you can add the rest of your vegetables and spices and mix together.
  4. You’re done! It really is as simple as that!

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