This is such an easy and filling salad! And you can get as creative as you like with it – each time you make it, try adding in something different! Mix it up and enjoy!
Ingredients:
- 2 x medium russet potatoes, peeled & diced
- ½ yellow onion diced
- ½ a peeled and chopped up cucumber
- ½ cup of frozen corn
- a handful of organic salad mix
- ½ 15 oz can of chickpeas, rinsed
- ½ teaspoon of onion powder
- ½ teaspoon of curry powder
- ½ teaspoon of garlic powder
- ½ teaspoon of black pepper
- ½ teaspoon dill
- 2 x tablespoons of soy sauce
- 2 x tablespoons of lemon juice
- Pinch of salt
Instructions
- Peel and dice the potatoes (into approx. 1 cm cubes)
- Add the potatoes to a large mixing bowl and add in the dill, onion powder, garlic powder, curry powder and black pepper.
- Add the lemon juice and soy sauce and mix together well.
- Pre-heat the oven to 450f – lay the potatoes coating in the mixture onto a baking tray and bake for 25 minutes.
- Peel and slice half a cucumber and half of an onion and add them to a large mixing bowl. Warm-up half a cup of corn on the stovetop (or microwave – 1 minute) and add it to the bowl.
- Rinse half a 14 oz. can of chickpea and add them into the bowl with the rest of the salad.
- Grab a large handful of dark leafy salad greens and chop them up into small pieces. Add it to the mixing bowl.
- Add in the baked and seasoned potato cubes.
- Optional: Drizzle a bit more lemon juice and/or balsamic or apple cider vinegar and a pinch of salt.
- Enjoy!
