Today we'd like to propose a healthy and vegan potato salad, inspired to Lebanese cuisine. We built upon the classic fattoush and tabbouleh dishes and selected a mix of exciting ingredients we think you'll love.
This Lebanese potato salad brings together cucumbers, tomatoes and peppers, chickpeas, pomegranate, a selection of Mediterranean herbs, and baby potatoes, of course!
Pomegranate seeds are such a delightful addition. They are sweet, colourful, and festive. If they are out of season by the time you are reading this, worry not. You can still make a delicious Lebanese potato salad without them. Maybe you could add a teaspoon of harissa for a spicy Middle-Eastern twist?
With all these healthy ingredients, you can expect a nutritious meal. A bowl will give you plenty of fibres (44% RDI), proteins (28% RDI), carbs (18% RDI) and most of the vitamins and minerals you need in a day. If you follow a strict vegan diet, we suggest you pair our salad with a few slices of wholemeal bread to get complete proteins.
Because we only used plant-based ingredients, this salad is great to make ahead. You can prepare a big batch and keep it in the fridge for up to a week. No need to reheat before eating either — the ideal candidate for lunch-boxes!
Finally, this recipe is easy as pie and will only take you around 15 minutes to prepare. Have fun making this and enjoy it!