Ingredients

  1. 2 large or 4 small potatoes, thinly sliced
  2. 1 cup chickpeas
  3. 1 tablespoon olive oil
  4. 1/4 teaspoon salt
  5. 6 cups greens of choice (spring mix, spinach, kale, romaine)
  6. Nutritional yeast for topping (optional)

Dressing

  1. 2 tablespoons extra virgin olive oil
  2. 1 tablespoon white wine vinegar
  3. 1 teaspoon Dijon mustard
  4. 1 garlic clove, grated (or to taste)

Instructions

  1. Preheat oven to 400F.
  2. Slice potatoes and spread in a single layer on a baking sheet. Place chickpeas on the same baking sheet and toss everything with oil.
  3. Roast for 30 minutes or until golden and crispy.
  4. Meanwhile, place your greens in a large bowl.
  5. Prepare the dressing: In a small bowl or jar, mix oil and white wine vinegar, add mustard and garlic. Mix or shake well.
  6. When the potatoes and chickpeas are done, add them to your greens, along with the dressing and nutritional yeast (if using). Toss ingredients together and serve immediately.

Adapted from a recipe by Caroline Doucet, of Unsweetened Caroline

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