Directions:
- Toss potatoes, oil, salt and pepper and arange in a single layer on a baking sheet lined with parchment paper. Roast at 425 F for about 30 min or until golden and tender. Let cool 5 minutes before transferring to bowl.
- Add onions, chick peas and cilantro to potatoes.
- Mix vinaigrette ingredients in a small bowl and pour over potato mixture.
- Toss to coat.
- Serve warm or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.43 Kcal (868 kJ) | ||
| Calories from fat | 155.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.26g | 27% | |
|---|---|---|---|
| Sodium | 140.38mg | 6% | |
| Potassium | 358.06mg | 8% | |
| Total Carbs | 12.23g | 4% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 1.73g | 3% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 1.3mg | 7% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 171.01 Kcal (716 kJ) | ||
| Calories from fat | 128.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.23g | 27% | |
|---|---|---|---|
| Sodium | 115.73mg | 6% | |
| Potassium | 295.19mg | 8% | |
| Total Carbs | 10.08g | 4% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 1.36g | 7% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 6.2mg | 12% | |
| Iron | 1.1mg | 7% | |
| Calcium | 15.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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