Ranch salad, gourmet red potatoes & smoky crispy chickpeas
Cook time: 40 mins
Ingredients
Mini red potatoes 700 g
Chickpeas 2 can
Iceberg lettuce 1 large
Cucumber 1
Pickled red onion
Chickpea marinade
Lemon 1
Avocado 2
Garlic
6 cloves
Water 16 tsp
Olive oil 8 Tbs
The dressing for this salad is super easy but sooo good!
Instructions
To Prep – Bring a medium pot of salted water to the boil & Preheat oven to 200 degrees.
1
Clean the potatoes and if they are different sizes cut into the size of the smallest, cook in salted boiling water for 25ish mins, or until fully cooked.
2
In a bowl coat chickpeas with chickpea mix and roast in oven for 15 mins or until crispy.
3
Cut lettuce into 3cm strips, slice cucumber and halve potatoes.
4
To make the ranch dressing finely chop garlic, scoop out flesh of the avocado and add to a blender, squeeze over lemon juice and add water, olive oil and salt. Blend until smooth. Add more water if needed. taste and add more salt if required.
5
To serve – Assemble lettuce cucumber and potatoes on a plate top with roast chickpeas, pickled red onion and finish with a generous drizzle of ranch dressing.
The dressing for this salad is super easy but sooo good!
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