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Potato, Herb and Roasted Chickpea Salad, with Orange Vinaigrette and Tzatziki

By Dana Sims Instagram: @stone_and_twine on November 10, 2020 in Food

A light and zesty spin on an old classic. Photo: Dana Sims

This month’s recipe is a tasty potato salad with a Mediterranean flavour, perfect for spring. Rather than a mayonnaise base, I’ve made it light and zesty with orange vinaigrette and an abundance of herbs. I use seasonal herbs a lot and they are the key to adding freshness to many dishes. Roasting the chickpeas with paprika gives them a little smoky flavour.
This salad could be a meal in itself, however it also pairs perfectly with protein. It is best served when the potatoes and chickpeas have cooled to keep the herbs fresh. Adding the tzatziki at the end adds a cooling, flavourful and creamy texture to this simple spring salad. This recipe serves 6-8 people.

1kg washed baby potatoes, halved
2 x 400gm tinned chickpeas, rinsed and drained
2 tbs olive oil
1½ tsp smoked paprika
30g fresh mint leaves, roughly chopped
30g fresh coriander leaves, roughly chopped
30g flat leaf parsley, roughly chopped
½ Spanish onion, finely sliced
30gm rocket leaves
150gm tzatziki

Juice of ½ orange
1 tbs cider vinegar (or white wine vinegar)
1 tsp honey
½ tsp cumin
¼ tsp chilli flakes
1 tbs olive oil
¼ tsp sea salt
½ tsp cracked black pepper

1. Preheat the oven to 180°C.
2. Place the potatoes in a large pot of water and bring to the boil. Cook for approximately 15 minutes or until just tender.
3. While the potatoes are cooking, place the chickpeas on a tray lined with baking paper. Pour over the olive oil and sprinkle over the smoked paprika and toss to coat the chickpeas. Roast in the oven for 20 minutes. Give them a stir halfway through cooking.
4. While the potatoes and chickpeas are cooking, prepare all the fresh herbs, rocket and Spanish onion.
5. Strain the potatoes in a colander and set aside to cool.
6. Remove the chickpeas from the oven and set aside.
7. Make the orange vinaigrette by combining all dressing ingredients in a jar and shake well.
8. Once the potatoes and chickpeas have cooled you’re ready to assemble the salad. In a large bowl, combine the potatoes, chickpeas, herbs, onion and rocket, then pour over the dressing and gently toss through.
9. Serve the salad with a generous amount of tzatziki, which you can toss through the salad or serve on the side.

Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.