Yummy Potato and Chickpea Dill Salad - Serves 6-8

1 lb baby potatoes

1 can chickpeas, drained and rinsed

2 tbsp fresh dill, chopped

2 tbsp green onion, chopped

1 red bell pepper, diced


⅓ cup mayonnaise (use vegan for vegan recipe)

1 tbsp grainy dijon mustard

3 tbsp pickle juice

Whisk all dressing ingredients together.

Boil or roast the baby potatoes, cool and cut in half. In a large bowl, toss the potatoes, chickpeas, peppers and chopped herbs all together.

Dress and serve.

Garnish with Three Farmers Crunchy Roasted Chickpeas!

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published