On The Menu: Chickpea and Potato Salad

Think potato salad is for summer? You've never added roasted chickpeas, have you?
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1 can chickpeas, drained and rinsed
2 cloves garlic cloves, minced
3 tablespoons olive oil
12 oz. potato, diced
1/3 cup creme fraiche
1 garlic clove, minced
1 oz. chives, minced
1/8 teaspoon turmeric
1/4 teaspoon coriander
1 lemon, juice and zest
Sea salt to taste

Chickpeas, 1 can (15 oz)
Garlic, 2 cloves
Potato, 12 oz
Kale, 1 small head
Creme fraiche, 8 oz container
Fresh chives, 1 oz
Cumin seed, dried
Tumeric, dried
Coriander, dried
Olive Oil
Lemon, 1

p.s. Don’t forget to let us know how much you enjoyed tonight’s menu – Instagram a shot of your chickpea and potato salad and tag us @ClementineDaily!