How far in advance can I make warm potato salad with spinach and chickpeas [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Why is warm potato salad with spinach and chickpeas [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does warm potato salad with spinach and chickpeas [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is warm potato salad with spinach and chickpeas [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Warm Potato Salad With Spinach and Chickpeas
[Vegan]

OP By: One Green Planet

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Warm Potato Salad With Spinach and Chickpeas [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for Warm Potato Salad With Spinach and Chickpeas [Vegan]

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

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How to Prepare Warm Potato Salad With Spinach and Chickpeas [Vegan]

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.
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.
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.
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.
Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat.
Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Dom says:

May 13, 2018 at 5:18 pm

How the frigging heck did you get a total of 99g of protein for this recipe??
1. Dom says:
  
  May 13, 2018 at 5:23 pm
  
  The only wiggle room in the recipe I see is the \’handful\’ of spinach, and you\’d need 16 cups of boiled and drained spinach to compensate for the lack of protein in the rest to actually get 99g. Seriously I\’m really confused. How the heck did you calculate 99g…