Potato salad with bell pepper, chickpeas & capers
Potato salad with bell pepper, chickpeas & capers
656kcal Per person
23g Protein
85g Carbs
25g Fat
23g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 5 ounces garden peas (frozen) (140 g)
- 1 bell pepper
- 1 scallion
- 1 clove garlic (5 g)
- 4 ounces chickpeas (112 g)
- ½ tablespoon yellow mustard (10 g)
- 1 squeeze lemon juice (5 ml)
- 1 ½ tablespoon olive oil (23 ml)
- 2 tablespoons capers (20 g)
Preparing this recipe
- Wash and halve the baby potatoes. Boil until tender in about 10 minutes. Add the peas in the last 4 minutes and drain everything.
- Meanwhile, dice the bell pepper in small strips. Finely chop the scallion and garlic.
- Drain the chickpeas and save some of the liquid in a separate container. Rinse the chickpeas.
- Take a small bowl and add 3 tablespoons of the chickpea liquid, mustard and lemon juice, along with a pinch of salt and pepper. Stir well with a fork. Add the olive oil and finally the garlic. Mix well.
- In a large bowl, mix the cooked potatoes, peas, bell pepper, scallion, chickpeas and capers. Drizzle the dressing over the salad and gently toss.
Tip van FitChef
It's also delicious to add some plant-based (soy) yogurt to the dressing.
