Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

About Recipe

This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Ingredients

russet potatoes

chickpeas

olive oil

garlic powder

salt

pepper

vegan mayonnaise

fresh parsley

fresh celery leaves

apple cider vinegar or white vinegar

mustard (I use stoneground)

dried dill

dried tarragon

fresh baby spinach

soft pitas

sprouts or microgreens

See Recipe Procedure

Tags

More Of Mediterranean Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms