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!
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
- Wash and chop your potatoes. Fill a pot of water and add potatoes. boil for 30 minutes or until soft.
- While the potatoes are cooking chop all your vegetables.
- 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.
- You’re done! It really is as simple as that!