Crispy potato and chickpea bowl with green herb dressing

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into 2.5 cm chunks and toss on a large baking tray with 1.5 tbsp of the olive oil and a good pinch of salt. Roast for 20 minutes.
2. Drain and rinse the chickpeas and dry them in a tea towel. Toss with the remaining 0.5 tbsp olive oil and the smoked paprika.
3. Add the chickpeas to the tray, turn everything over and roast for another 20 to 25 minutes, until the potatoes are crisp and golden and the chickpeas are crunchy.
4. For the dressing, strip the parsley and dill leaves from their thick stalks and chop them roughly. Crush the garlic. Blend or mash the herbs, garlic, vegan mayonnaise, the juice of half the lemon, 3 tbsp water and a pinch of salt until nearly smooth.
5. Shred the little gem and thinly slice the radishes.
6. Divide the lettuce and radishes between two bowls.
7. Top with the hot potatoes and chickpeas, drizzle generously with the green dressing and serve with the other half of the lemon cut into wedges.

Tip Dry the chickpeas well so they crisp rather than steam. The dressing keeps a day in the fridge, but stir it before using.

Photo made with AI.

From Nosha · nosha.app