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!