Spiced Potato and Chickpea Salad

gluten-free, vegetarian 
​-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 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 
  1. 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.
  2. Next, add drained chickpeas, green pepper, pearl onions, cherry tomatoes, orange, pomegranate and green olives. Sprinkle cumin and paprika all over; toss gently.
  3. 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.
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