This salad is simple to make, and will impress your friends regardless of what they normally eat. It's great for a springtime gathering, and if made large enough (two servings) could be a meal in itself. It's easy to add additional items to this salad, such as falafels, serve it over a grain or even rice noodles and turn it into a bowl, or toss on some diced tempeh or tofu. But find a number of recommendations for herbs and greens in the recipe below.
Use whatever herbs you might be growing, or what's fresh at the farmers market. The dressing is bright and citrus forward, and goes with most of what you throw at it.
Herbed Potato and Chickpea salad with citrus herb dressing
- 4 cups lettuce greens Chopped. See notes.
- 1 cups herbs See notes.
- 2 cups potatoes Cooked & chopped into chunks. I used new yellow potatoes for this.
- 1 cup tomatoes Chopped.
- 3/4 cup chickpeas Cooked and drained or canned.
- 3/4 cup Cilantro Mint Dressing Recipe linked here, and in instructions.
- Wash and dry all greens and herbs, and chop greens into bite-size pieces and finely chop the herbs.
- Dice the tomatoes and cooked potatoes to desired size.
- Toss all salad ingredients together.
- Make salad dressing according to these instructions. Drizzle over salad portions, or toss with salad ingredients just prior to serving.
- Serve with freshly ground black pepper.
The salad dressing brings fresh citrus lime notes that really work perfect with the potatoes. What greens do you prefer? What herbs did you ultimately try in this salad? Let us know in the comments.
- Kale pesto and farro salad with tomatoes, spinach and peas recipe (Oil Free, Vegan) - February 14, 2020
- Oil free Vegan Kale Pesto recipe (SOS-Free option, sunflower seed base) - January 30, 2020
- Citrus herb chickpea salad sandwich recipe (Oil free, vegan) - January 23, 2020
Last Updated on