Ranch salad with mini potatoes, smoky crispy chickpeas and green goddess dressing

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Gourmet Van Rosa potatoes
Couple
1 bag
Family
1 bag
Chickpeas
Couple
1 tin
Family
2 tins
Iceberg lettuce
Couple
1 head
Family
1 large head
Cucumber
Couple
1/3
Family
1/2
Pickled red onions
Couple
1 pottle
Family
1 pottle
Chickpea marinade
Couple
1 pottle
Family
1 pottle
Lemon
Couple
1/2
Family
1
Avocado
Couple
1
Family
2
Garlic
Couple
2 cloves
Family
4 cloves
Water^
Couple
8 teaspoons
Family
16 teaspoons
Olive oil^
Couple
4 Tablespoons
Family
8 Tablespoons

The dressing for this salad is super easy and so good!

Chef’s pro tip: We pickle the onion with a little beetroot juice to really make the colour pop.

 

Instructions

1

Bring a medium pot of salted water to boil.

Preheat the oven to 200 degrees Celsius.

2

Clean the potatoes. If they are different sizes, cut them into the size of the smallest one. Cook in salted boiling water for 20 minutes, or until fully cooked.

3

In a bowl, coat the chickpeas with the chickpea marinade and roast in the oven for 15 minutes, or until crispy.

4

Cut the lettuce into 3 cm strips.

Cut the cucumber in half lengthwise and remove the seeds with a spoon. Slice in 1 cm strips.

5

To make the green goddess dressing, finely chop the garlic, scoop out the flesh of the avocado and add to a blender. Squeeze over with lemon juice, then add the water, olive oil and salt. Blend until smooth. Add more water, if needed. Taste and add more salt, if required.

Cut the cooked potatoes into halves (or quarters).

5

Assemble the lettuce, cucumber and potatoes on a plate. Top with roast chickpeas, pickled red onions and finish with generous dollops of green goddess dressing.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, April 5th.

 

Monday

This week's recipe

Tempeh bánh mì with sriracha pâté and pickled vegetables

Tuesday

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Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi

Wednesday

This week's recipe

Kumara and black bean soup with cumin yoghurt and mango, lime, mint salsa

Thursday

This week's recipe

Tortilla casserole with black beans, mushrooms, cashew sour cream and coriander

Friday

This week's recipe

Sambar dahl with Bengali potatoes

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