Spiced Potato and Chickpea Salad

-serves 4

My Moroccan-inspired chickpea and potato salad is layered with colors, flavors and textures from seasonal fruit, and vegetables. Allow these beautiful fruit and vegetables to marinade in cumin and paprika for a few hours in the refrigerator before drizzling with zippy lemon vinaigrette - I promise this will be your new favorite lunch. Enjoy the recipe!

Ingredients for Spiced Potato and Chickpea Salad

For salad:
400g or 3 medium potatoes
2x400g cans chickpeas, drained
1/2 large green bell pepper, thinly sliced
1/2 cup pickled pearl onions
10-12 sweet cherry tomatoes, halved
2 oranges, peeled and cut into 2cm segments
1/2 cup sweet pomegranate
1/4 cup pitted green olives (I use firm Spanish olives in brine)
1 teaspoon ground cumin
1/2 teaspoon paprika
Handful parsley leaves, chopped
1/2 cup good quality crumbled feta

For dressing:
Juice of 1 lemon
4 tablespoons Papa’s Grove extra-virgin olive oil
1 garlic clove, minced
1 tablespoon honey
Sea salt and fresh black pepper

Recipe

Cover potatoes with tinfoil, then bake in a preheated oven at 180C for 70-90 minutes until cooked. Once cooked, set them aside to cool. Peel cooled potatoes and cut into 1cm cubes. Place in a large salad bowl.
Next, add drained chickpeas, green pepper, pearl onions, cherry tomatoes, orange, pomegranate and green olives. Sprinkle cumin and paprika all over; toss gently.
To make dressing, whisk together juice of 1 lemon, olive oil, garlic, honey, salt and pepper. Pour dressing over salad just before serving. Toss well and serve garnished with crumbled feta.