Potato salad with beans and chickpeas

Ingredients

• 3 medium potatoes (about 500 g)
• 3-4 cauliflower florets
• 2 tablespoons olive oil
• 50 ml unsweetened soy milk, for the mayo
• ½ teaspoon mustard, for the mayo
• A pinch of garlic powder, for the mayo
• 120 ml sunflower oil, for the mayo
• Juice of ½ lemon, for the mayo
• A pinch of nutmeg, for the mayo
• Salt
• ½ cup drained mixed vegetables
• 3-4 radishes
• 1 cup cooked red kidney beans, drained
• ½ cup cooked chickpeas, drained

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of olive oil
• What to use instead of red kidney beans
• What to use instead of chickpeas
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of potatoes

Instructions

1. Peel the potatoes, boil them in salted water until tender and let them cool.
2. Break the cauliflower florets into smaller pieces. Heat the olive oil in a skillet over medium-high heat and sauté the cauliflower until golden and crisp. Let it cool.
3. For the mayo, put the soy milk, mustard and garlic powder in a blender jar and, while blending, gradually add the sunflower oil and lemon juice until it emulsifies. Taste and add salt to taste and the nutmeg. This is your vegan mayo.
4. Mash the potatoes in a bowl and mix them with the mayo.
5. Grate the radishes. Mix the mixed vegetables with the radishes, beans, chickpeas, cauliflower and a pinch of salt.
6. Pour the potato and mayo over the top and mix well. Taste and adjust the salt.

Nutrition facts

Approximate, per serving (about 563 g). Calculated with data from USDA FoodData Central.