Ingredients
Scale
- 10 small potatoes
- 1 can of chickpeas
- bunch of fresh cilantro
- 2 cloves of garlic
- 1 small red onion
- 10 sun-dried tomatoes
- 1 tsp olive oil
- 2 limes, juice
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp turmeric
- salt, pepper
- tahini to serve
Instructions
- Cut potatoes into wedges, drizzle with salt, pepper and juice of a lime then toss everything together to coat. Bake at 200°C/400°F for about 30 minutes.
- Heat up olive oil in a skillet. Drain and rinse chickpeas very well, then add to hot skillet. Add in garlic powder, cumin, turmeric and salt and shake chickpeas to distribute. Keep cooking (and shaking) for about 5-7 minutes until toasted around the edges. Set aside for 5 minutes to cool.
- After 5 minutes add chickpeas, garlic cloves and cilantro to a food processor and process coarsely. Transfer chickpea mixture back to the skillet and cook for 5 more minutes shaking constantly until crispy.
- Arrange potatoes on a serving plate, add sliced onion and sun-dried tomatoes, drizzle with lime juice and top with warm chickpea crumbles. Serve with tahini. Best when fresh. Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Cuisine: Vegan