Savory Spermidine-Rich Mediterranean Potato and Chickpea Salad
Bursting with Mediterranean flavors, this vibrant and nutrient-packed salad combines tender potatoes, protein-rich chickpeas, and an array of fresh veggies. Drizzled with a zesty lemon dressing, this spermidine-rich vegan dish is perfect as a light lunch or a satisfying side dish.
ingredients
- 1 lb baby potatoes, halved
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
steps
- 1.
In a large pot, add the halved baby potatoes to salted boiling water. Cook until tender, around 10-15 minutes. Drain and set aside.
- 2.
In a large mixing bowl, combine the cooked potatoes, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, parsley, and mint leaves.
- 3.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing.
- 4.
Pour the dressing over the salad and gently toss until all the ingredients are well coated.
- 5.
Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- 6.
Serve chilled as a refreshing main dish or delightful side salad.
Releated Recipes