This salad is your canvas. You can add in more ingredients to your taste, but the basic ones are a great starting point in terms of nutrition. The potatoes provide a healthy dose of carbs, and the chickpeas are a nutrient-dense ingredient, rich in protein. The apples give a bit of freshness and natural sweetness to the salad, and the nuts add an earthy flavor and those desirable polyunsaturated fats and omega-3 fatty acids. 

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Ingredients:

3 or 4 large potatoes (any kind you like - we use russet)

1 cup diced apple

1 15.5 oz can cooked chickpeas

½ cup chopped walnuts or pecans

½ cup vegan mayo

1 tablespoon mustard

Salt and pepper

Cilantro or parsley, finely minced, for topping (optional)

Preparation:

1. Wash the potatoes, keeping them whole and unpeeled, then cook in a large pot of boiling salted water until fork-tender. Drain and leave to cool slightly.
2. While the potatoes are cooling off, peel and dice the apple, and drain and rinse the chickpeas.
3. Once the potatoes are lukewarm, peel off their skins and roughly dice them.
4. Combine all the ingredients in a large salad bowl, and adjust the seasoning to taste.

Hot tips:

For extra crunch and freshness, you can add more vegetables such as finely diced onions, sliced celery, and/or shredded cabbage.

If you want more creaminess, add one chopped hass avocado, but adjust the seasoning by adding 2 tablespoons of fresh lime juice and a pinch of salt. The lime juice will help the avocado not turn brown.