Imagine a dish that combines the crispy perfection of roasted potatoes, the nutty crunch of toasted chickpeas, and the vibrant flavors of Spanish cuisine - all in one mouthwatering recipe! This Healthy Spanish Roasted Potato Salad isn't just another side dish; it's a culinary adventure that will tantalize your taste buds and impress even the most discerning food lovers. With its perfect balance of textures and bold, smoky paprika notes, this recipe is about to become your new go-to meal that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve crispy potatoes and chickpeas.
- Wash and scrub the potatoes thoroughly. Then, dice them into bite-sized pieces, ensuring they are roughly the same size for even cooking.
- In a large mixing bowl, combine the diced potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Toss well to ensure all the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup easier.
- Drain and rinse the chickpeas under cold water. Pat them dry with a paper towel to remove excess moisture. In the same mixing bowl, add the chickpeas, the remaining tablespoon of olive oil, and a pinch of salt and pepper. Toss to coat.
- After the potatoes have been in the oven for about 15 minutes, remove the baking sheet and add the seasoned chickpeas. Spread them out evenly among the potatoes.
- Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the potatoes are golden brown and crispy, and the chickpeas are toasted. Stir halfway through to ensure even cooking.
- Once cooked, remove the baking sheet from the oven and let it cool for a few minutes.
- In a large serving bowl, combine the roasted potatoes and chickpeas. Add the chopped fresh parsley and drizzle with lemon juice. Toss gently to combine all the ingredients.
- Serve warm or at room temperature as a healthy side dish or a light main course. Enjoy your Healthy Spanish Roasted Potato Salad with Toasted Chickpeas!
Tips
- Pat your chickpeas completely dry before roasting to ensure maximum crispiness.
- Use parchment paper to prevent sticking and make cleanup a breeze.
- Cut potatoes into uniform sizes for even cooking and consistent texture.
- Don't overcrowd the baking sheet - give your ingredients space to roast properly.
- Stir the potatoes and chickpeas halfway through cooking to ensure even browning.
- Fresh parsley is key - chop it just before adding to maintain maximum flavor and color.
- The lemon juice adds a bright, fresh finish, so don't skip this step!
- This dish is versatile - serve it warm as a side or cold as a salad for different occasions.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
