Yummy Potato and Chickpea Dill Salad – Serves 6-8

1 lb baby potatoes

1 can chickpeas, drained and rinsed

2 tbsp fresh dill, chopped

2 tbsp green onion, chopped

1 red bell pepper, diced


⅓ cup mayonnaise (use vegan for vegan recipe)

1 tbsp grainy dijon mustard

3 tbsp pickle juice

Whisk all dressing ingredients together.

Boil or roast the baby potatoes, cool and cut in half.  In a large bowl, toss the potatoes, chickpeas, peppers and chopped herbs all together.

Dress and serve. 

Garnish with Three Farmers Crunchy Roasted Chickpeas!


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