crispy chickpea “parmesan” potato salad

crispy chickpea “parmesan” potato salad

pecan parmesan potato salad. this summertime staple gets a dairy-free upgrade by swapping heavier sauces for olive oil & our pecan parmesan. cucumber & onion add a fresh crispness, and don’t skip on the crunchy chickpeas for a salad that makes a great side dish or meal.

+preheat oven to 425 degrees
+rinse, drain, and pat dry a 15 ounce can of chickpeas and remove any skins
+coat with 1 tablespoon cornstarch, salt & pepper, spread on baking pan lined with foil
+bake 40-50 minutes, shaking pan every ten minutes so chickpeas don’t burn and evenly bake. test to ensure full crispiness and adjust time accordingly
+quarter fingerling potatoes, arrange on foil-lined baking sheet
+coat with olive oil, season with salt & garlic, and top with our magic pecan parmesan
+bake with chickpeas, 35-50 minutes, checking frequently and stirring until desired crispiness
+quarter a half a cucumber
+chop 1/4 of a red onion
+allow chickpeas & potatoes to cool
+mix all vegetables & chickpeas together
+drizzle on 2 tablespoons olive oil and a hefty sprinkle of more pecan parm
+toss together & enjoy!

#pecanparmesan #rootedjuicery #cincyvegan #potatosalad #veganrecipes #dairyfree #summersalad

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