Cooked - Nutritious Potato And Chickpea Salad With Tahini Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Nutritious Potato And Chickpea Salad With Tahini Dressing

1.0

500 g potatoes, cooked with skin on, cooled, and cut into wedges

1–2 small beets, shaved very thin

4 tbsp unpasteurized sauerkraut

½ head radicchio, torn into bite-sized pieces

200–240 g cooked chickpeas

2 oranges, peeled and segmented

30–40 g walnuts, toasted

Fresh herbs, dill or parsley

1 tbsp tahini

2 tbsp almond butter

Juice of ½ orange

1 tbsp maple syrup

1–2 tsp white miso

2 tbsp olive oil

2–4 tbsp water

Salt and mild black pepper to taste

½ tsp sumac

Wash the radicchio, spin dry, and tear into pieces
Lightly marinate the shaved beet with lemon juice, a pinch of salt, and a little olive oil
Cook the potatoes, let them cool completely, then cut into wedges
Optional for crunch: Roast chickpeas at 400°F (200°C) for 15–20 minutes, tossing once
Toast the walnuts in a dry pan until fragrant
Blend all dressing ingredients until very creamy
Combine everything in a large bowl
Toss with the dressing and let sit 2–3 hours if you prefer less bitterness

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 24 weeks ago

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