Transform your dinner routine with this stunning combination of crispy-edged Hasselback potatoes and fresh Mediterranean chickpea salad that’s so delicious, your family will request it every single day! These accordion-style potatoes create the perfect vessel for melted cheese while the vibrant chickpea salad adds protein, fiber, and fresh flavors that make this a complete, satisfying meal.
Ingredients
For the Hasselback Potatoes:
- 6 medium fresh potatoes, washed and unpeeled
- 2 tbsp (30ml) olive oil
- 1 tsp salt
- 2 tbsp (30g) butter, melted
- 100g (3.5 oz) cheese, grated (cheddar or mozzarella)
For the Mediterranean Chickpea Salad:
- 1 can (400g/14 oz) chickpeas, drained and rinsed
- 1 medium onion, finely diced
- 2 medium carrots, diced
- 1 fresh yellow bell pepper, diced
- 1 medium zucchini, diced
- 2 fresh garlic cloves, minced
- 1 medium tomato, diced
- 1 tsp salt
- 1 tsp sweet paprika powder
- 2 tbsp (30ml) olive oil
For the Yogurt Dill Sauce:
- 3 tbsp (45g) Greek yogurt
- 1 small cucumber, finely diced
- 2 tbsp fresh dill, chopped
- Salt to taste
Instructions
Step 1: Prepare the Hasselback Potatoes
Preheat oven to 180°C (360°F). Place each potato between two wooden spoons and make vertical cuts every 3-4mm, cutting about ¾ through the potato. The spoons will prevent cutting all the way through.
Step 2: Season and Oil the Potatoes
Place sliced potatoes on a baking tray. Brush with olive oil and melted butter, making sure to get between the slices. Season generously with salt, working it into the cuts.
Step 3: First Bake
Bake for 15 minutes until the slices begin to fan out and edges start to crisp.
Step 4: Prepare the Chickpea Salad
While potatoes bake, heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add carrots, bell pepper, and zucchini. Cook for 5-7 minutes until vegetables are tender-crisp.
Step 5: Finish the Vegetables
Add minced garlic, diced tomato, salt, and paprika to the skillet. Cook for 2-3 minutes until tomatoes release their juices. Add drained chickpeas and cook for another 2 minutes until heated through.
Step 6: Add Cheese to Potatoes
Remove potatoes from oven and carefully stuff grated cheese between the potato slices. Return to oven for 5-8 minutes until cheese melts and potatoes are golden brown.
Step 7: Make the Yogurt Sauce
Mix Greek yogurt, diced cucumber, and fresh dill in a small bowl. Season with salt to taste.
Step 8: Serve
Place Hasselback potatoes on plates alongside the warm chickpea salad. Top with yogurt dill sauce and serve immediately.
Time and Serving Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6 portions
- Calories per serving: Approximately 320 calories
Nutritional Benefits
Complete Plant Proteins: Chickpeas provide all essential amino acids and are packed with fiber, supporting digestive health and blood sugar stability.
Vitamin-Rich Vegetables: Bell peppers offer vitamin C, carrots provide beta-carotene, and zucchini adds potassium and folate for heart health.
Probiotic Support: Greek yogurt contains beneficial bacteria that support gut health and provides calcium for strong bones.
Heart-Healthy Fats: Olive oil delivers monounsaturated fats that help reduce inflammation and support cardiovascular health.
Sustained Energy: The combination of complex carbohydrates from potatoes and protein from chickpeas provides steady energy without blood sugar spikes.
Antioxidant Power: Fresh herbs like dill and garlic contain compounds that support immune function and overall wellness.
This Mediterranean-inspired meal proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. The crispy, cheesy potatoes paired with the protein-packed chickpea salad create a restaurant-quality dinner that’s both nutritious and incredibly delicious, making it the perfect weeknight solution for busy families.