POTATO & CHICKPEA SALAD

This yummy little salad is great addition to a BBQ and goes down a treat on Christmas Day. The peppercorns give it a zing when you bite into them, they lift a boring dish to the next level.

INGREDIENTS:
  • 1 packet Wright Sprouts Chickpea Sprouts
  • 3-4 medium new potatoes
  • 1/2 tsp green peppercorns (Delamaine)
  • 2 eggs hard boiled
  • Handful chopped chives
  • 2 gherkins cubed
  • 3 Tbsp Potato Salad Dressing or a mayo of your choice
METHOD:

Scrub potatoes and cut into 2 cm cubes. In a pot of boiling water put the potatoes in and boil for 5 minutes, transfer to a colander and rinse in cold water. This will stop them from continuing to cook.

Allow these to cool in the colander for 30 mins.

Peel and chop eggs chunky, gently mix with chickpea sprouts, potatoes and all other ingredients into a bowl and fold through the dressing. Season to your taste.

 

THIS RECIPE IS:
  • Sprouted
  • Gluten Free

 

 
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