This is a really delicious salad that’s filling enough to be a main meal. It’s also very healthy. People sometimes think potatoes aren’t that good for us, but they actually contain lots of goodness. I like making it with baby potatoes, which go really well with the dressing.
The dressing is creamy, lemony, fresh and full of healthy fats and vitamins. Avocadoes are a great food for kids, especially babies. Plain soya yoghurt makes it extra creamy and is really nice but if you don’t have it, then it works fine without it. If your kids don’t like potato skins, feel free to peel them first, since the recipe will still have plenty of fibre (and if you’re vegan, you probably get lots anyway) but I like it with the potato skins on.
The chickpeas make this extra filling, add protein and other nutrients, and make it more interesting I think. Potatoes and chickpeas go great together. If you don’t have dill, or don’t like it, you can use coriander, mint, parsley, it’s really up to you. It’s really good with dill though!
1 kg of baby potatoes
1 tin of chickpeas
Juice of half a lemon
2 peeled cloves of garlic
1 1/2 handfuls of fresh dill
A few spoonfuls of plain soya yoghurt (optional)
Sea salt (optional)
How it’s made:
Halve or quarter any of the larger potatoes and place them in a large saucepan. Cover with cold water, place on a high heat, bring to the boil, lower the heat and simmer for about 15-20 minutes or until a fork can pierce them easily.
Once the potatoes are cooked, leave to cool completely.
Meanwhile, using a blender or food processor, blend together the avocado flesh, lemon juice, peeled garlic clothes, 1 handful of dill, soya yoghurt (if using) and some sea salt (if using).
Drain and rinse the tin of chickpeas. Finely chop the remaining dill. Mix the chickpeas, cooked potatoes, chopped dill and dressing together well.
Serve immediately as the avocado may become discoloured. If you don’t want to eat it straight away, drizzle with a little lemon juice, and olive oil, cover and store in the fridge.