Warm Potato Salad With Spinach and Chickpeas

Everyone knows the classic potato salad – mix up some boiled potatoes with

mayonnaise and mustard, and voilà! But, what’s a girl to do if she wants to add more veggies and cut out the fattening mayo? Enter this warm vegan potato salad recipe: it’s cooked in a skillet with the addition of onions, peppers, mushrooms, and chickpeas. Adding fresh rosemary along with a few other spices brings out the flavors very nicely. Chickpeas make this salad more filling, so you can serve it as a meal, not just a side. Feeling adventurous? Throw this salad on a bed of greens, or wrap it in a whole-grain tortilla with some salsa for a tasty and compact lunch! This vegan potato salad recipe will be your new favorite!

Warm Potato Salad With Spinach and Chickpeas [Vegan]

Ingredients

For the Potato Salad:

• 1 medium red potato, cubed into 1/2-inch pieces (can be left unpeeled)
• 1/4 cup cooked chickpeas or other beans
• 1/4 cup bell pepper, chopped
• 1 tablespoon red onion, chopped
• 2 cremini mushrooms, chopped (optional)
• Handful fresh spinach
• Olive oil cooking spray

For the Spices:

•  1/2 teaspoon fresh rosemary, chopped
• 1 tablespoon fresh basil leaves, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• pinch cayenne (optional)
• salt, pepper to taste

Preparation

1. Heat up a heavy-bottomed nonstick pan over medium heat. Spray with cooking spray. Once the pan is hot, add cubed potatoes, spray them with some more cooking spray, stir with a spatula to distribute them evenly over the pan, and cover with a lid.
2. Cook for 8-10 min, stirring every 2-3 min to prevent the pieces from sticking to the pan. Meanwhile, chop onions, bell pepper and mushrooms.
3. The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan. If you pierce a piece with a fork, it should go in easily. Once the potatoes reach this point, add chickpeas, cover with a lid, and cook 2 min more.
4. Remove the lid, add onions, bell peppers, mushrooms, salt and all of the spices except basil leaves. Continue to cook another 2 min, stirring often.
5. Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat.
6. Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!

https://www.onegreenplanet.org/vegan-recipe/warm-potato-salad-with-spinach-and-chickpeas/