Exquisite Vegan Spanish Lunch: Delectable Patatas Bravas & Chickpea Salad
Discover this delectable vegan Spanish lunch, featuring mouthwatering Patatas Bravas with a homemade Bravas sauce and a nutritious chickpea salad. Our scrumptious recipe offers a perfect balance of flavors and textures that will leave you craving for more. Perfect for a healthy plant-based meal or as part of a tapas spread, this dish is sure to impress!
Allergens
Gluten (possible in vegan mayonnaise), Nuts (possible in store-bought vegan mayonnaise)
Ingredients
- 6 large russet potatoes
- 1 ½ cups chickpeas
- 1 red bell pepper, diced
- ½ cup red onion, thinly sliced
- 1 cucumber, peeled and diced
- 1 cup cherry tomatoes, halved
- ¼ cup olive oil
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped
- For Bravas Sauce:
- 1 cup vegan mayonnaise
- 3 tbsp tomato paste
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Scrub the potatoes clean and cut into 1 inch cubes. In a large bowl, toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on the prepared baking sheet and bake for 30 40 minutes until golden brown and crispy, turning occasionally.
- While potatoes are baking, prepare the Bravas sauce by mixing together mayonnaise, tomato paste, lemon juice, smoked paprika, salt, and pepper in a small bowl. Set aside.
- In a large mixing bowl, combine chickpeas, red bell pepper, red onion, cucumber, cherry tomatoes, olive oil, salt, and pepper. Toss well to coat.
- For serving, layer the patatas bravas on a platter and drizzle with Bravas sauce. Arrange the chickpea salad beside the patatas bravas, garnishing with chopped parsley.
Chef’s Insight
The balance of flavors and textures in this vegan Spanish lunch is crucial, ensuring each bite is as satisfying as the last.
Notes
Adjust seasoning according to personal preference.