Potato Salad with Crispy Chickpeas

sbs.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

440 g tin chickpeas, rinsed, drained and dried

juice and finely grated rind of 1 lemon

1 tsp sumac

2 tbsp extra-virgin olive oil

salt and black pepper

2 slim leeks (see Note), white and pale green part only

3 cloves garlic, unpeeled, halved

280 g (4 small) kipfler potatoes, scrubbed, halved lengthways

1 baby fennel, fronds reserved

4 cups picked watercress

Directions at sbs.com.au

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