Category
Salad
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 2-3 potatoes, thinly sliced
- 1cup canned chickpeas
- 1 avocado, diced
- 1 red pepper, sliced
- 1 tbsp coconut, shredded
- 1/2 cup Greek yogurt
- 3+4 tbs olive oil
- 1 lemon, juice only
- 1/2 tsp curry
- 1/2tsp salt
- 1/4 tsp pepper, black
Directions
- 1. Heat 4 tbs ofolive oilin a non-stick pan and fry the potatoes for 5-7 minutes. Season with salt and pepper and add the chickpeas to the pan.
- 2. In the meantime, whisk the yogurt with thew remaining olive oil, lemonjuice, coconut, curry and season to taste with salt and pepper.
- 3. Mix the potatoes and chickpeas with the peppers.
- Top with the avocado pieces and serve warm drizzled with the yogurt dressing.
Recipe Note
WHAT YOU’LL NEED:
Nonstick pan
NOTES:
If you like pineapple on your pizza you will LOVE coconut in your warm potato salad.
