Vegan potato salad

Ingredients for 2 servings:

• 500 g potatoes, small
• 1 can chickpeas
• 1 onion(s), red
• 1 bunch of dill
• 150 ml oil, e.g. sesame oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp paprika powder
• 200 ml vinegar, e.g. apple cider vinegar
• 1 tbsp agave syrup
• 1 tbsp mustard
• 1 tbsp tahini
• 1 garlic clove(s)
• ½ lemon(s), juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with chickpeas and red onions

Quarter the potatoes and drain the chickpeas. Combine them in a salad bowl with 1 tablespoon of oil, salt, pepper, garlic powder, cumin powder, and paprika powder, then place them on a baking sheet lined with parchment paper. Roast for 30 minutes at 200°C (400°F) top/bottom heat. Combine the vinegar, oil, agave syrup, mustard, tahini, the crushed garlic clove, and the lemon juice to make a dressing. Add the potatoes, chickpeas, onions, dill, and dressing to the salad bowl and toss to combine.