Fermented Chickpeas With Smashed Potatoes, Goat Cheese, and Salad

Smashed Potatoes

• 6–8 Baby Potatoes
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Dried Oregano
• 2 Teaspoons Red Pepper Flakes
• 1 Teaspoon Salt

Cucumber Tomato Salad

• 1 Cup Cucumbers (chopped)
• 1 Cup Tomatoes (chopped)
• 1/4 Cup Mediterranean Olives (Kalamata and/or Green Olives)
• 1/4 Cup Mediterranean Dressing (I use Cindy's Mediterranean Herb)

For Serving

• 4 Ounces Goat Cheese
• 1 Cup Wildbrine Mediterranean Fermented Chickpeas
• 1/4 Cup Roasted Red Peppers
• Everything Bagel Seasoning

Step 1: Preheat the oven to 450°F, get out a baking sheet, and line it with parchment paper. Put 6-8 baby potatoes in a microwave-safe bowl, and microwave for about 5 minutes (or until they’re tender enough to smash). Once they’re tender enough, put them on the prepared baking sheet and smash each potato with the bottom of a glass.

Step 2: Get out a small bowl and mix together 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 2 teaspoons of red pepper flakes, 1 teaspoon of salt, and 2 tablespoons of olive oil. Once mixed, brush or spoon the mixture over the smashed potatoes. Bake for 15 minutes, or until the potatoes are browned and crispy.

Step 3: While the potatoes are in the oven, chop 1 cup of cucumbers, 1 cup of tomatoes, and 1/4 cup of olive oil. Add them to a bowl, then toss with 1/4 cup of Mediterranean dressing and set aside.

Step 4: Once the potatoes are finished, it’s time to assemble! Get out 2 plates and spread a layer of goat cheese on each plate. Add the warm smashed potatoes on top, followed by cucumber tomato salad, Wildbrine fermented chickpeas, roasted red peppers, and a generous sprinkle of everything bagel seasoning!