Roasted Potatoes & Chickpeas with Olive Salsa Verde
444kcal
Ingredients
- 4 medium baking potatoes chopped into small-medium cubes
- 1 tin 400g chickpeas, drained
- 2 bell peppers I used one red, one orange, chopped into chunks
- 2 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon dried oregano
For The Olive Salsa:
- 90 g fresh green olives
- 1 large garlic clove
- 20 g fresh parsley diced
- 1 teaspoon oregano
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
To Serve:
- 50 g hummus
Method
- Add your cubed potatoes to a saucepan and pour over just enough cold water to cover them. Place the lid on your pan and par-boil the potatoes for approximately 10 minutes.
- Drain the potatoes, then replace the lid and shake the potatoes to rough up the edges - this helps you get super crispy roast potatoes.
- Add the potatoes to a mixing bowl with the drained chickpeas and peppers, and coat with the oil and herbs.
- If you're roasting in an oven, tip the ingredients onto a baking tray and roast for 45 minutes or until the potatoes are golden and crispy. Roast in a preheated oven at 220C | 395F.
- If you're air frying, add the ingredients to your air fryer (I line the potato with baking paper) for 25 - 30 minutes until cooked.
- Meanwhile, make the salsa by dicing the olives and garlic, and combining in a small bowl with the remaining ingredients. Taste and adjust the seasonings according to your preferences.
- Spread the hummus on your plate, then top with the potatoes, chickpeas, and peppers. Top the whole dish with as much of the olive salsa as you prefer. Enjoy!
Nutrition
Serving1gCalories444kcalCarbohydrates60gProtein9gFat20gSaturated Fat3gPolyunsaturated Fat17gSodium1344mgFiber9gSugar5g
Notes
This dish would also be delicious with crumbled feta on top, or even served on a bed of whipped feta instead of the hummus! Aim to cube the potatoes on the smaller side for this dish, as you don't want the chickpeas and peppers to burn before the potatoes are cooked.