Herby Tahini Potato Salad

Name: Herby Tahini Potato Salad
Yield: 3 servings
Ingredients: 450 g baby potatoes (halved/quartered depending on size); 2 tbsp olive oil; 400 g chickpeas (drained and patted dry); 2 tbsp vegan mayo; 4 tbsp plain, vegan unsweetened yoghurt (or 5 tbsp); 1 tbsp tahini; 1 tbsp lemon juice; 1 garlic clove (minced or finely grated); 2 tbsp dill (finely chopped); 1 tbsp coriander (finely chopped); 0.5 tbsp mint leaves (finely chopped); 2 spring onions (finely sliced); 0.5 lemon zest

Summer has finally arrived and this creamy, herby potato salad with roasted baby potatoes and chickpeas makes an ideal side dish for bbqs, picnics and eating al fresco!

Yield3 servings

Ingredients

Directions

1
Preheat the oven to 220ºC.
2
Add the potatoes to a large pot and cover with boiling water and a generous pinch of salt. Simmer for around 10 minutes or until fork tender. Drain well and let steam dry.
3
Add to a roasting tin and season well with salt and pepper. Toss around in the olive oil to coat the potatoes.
4
Roast the potatoes for around 25 minutes until light golden and then remove from the oven.
5
Season the drained chickpeas well with salt and pepper and add to the roasting tray. Mix around gently and return to the oven to roast for a further 15-20 minutes or until golden. Remove from the oven and leave to cool.
6
Meanwhile, make the sauce. In a bowl, combine the mayo, yogurt, tahini, garlic and lemon juice. Mix well. Add the chopped herbs and mix again. Add a little more yoghurt if needed. Season to taste.
7
Add the cooled potatoes and chickpeas to a large bowl. Add in the chopped spring onion. Add the herby sauce and mix well.
8
Serve topped with some more chopped dill and a sprinkle of lemon zest.

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