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Roasted Potato & Chickpea Salad

Serves One


One Russet Potato

Half a can of low sodium Chickpeas

2 Cups of Arugula

½ cup sliced Mushrooms

Salt & Pepper to taste


1. Pre-heat oven to 450 degrees Fahrenheit

2. Wash & cut potatoes into cubes

3. Rinse & pat dry chickpeas

4. Place potatoes on baking sheet and cook for 15 minutes

5. Place chickpeas on baking sheet and cook for additional 15 minutes

6. Pan fry mushrooms on stove top while baking until lightly browned

7. Lightly salt & pepper the potatoes & chickpeas

8. Plate the arugula and tuna, along with the cooked ingredients & serve


Recipe inspired by ROASTED POTATO AND PAPRIKA CHICKPEA SALAD from the blog, A House in the Hills

For more tips, tricks & advice, check our blog page!

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