Crispy Chickpea & Potato California Salad - Potatoes USA - Philippines

Ingredients

• 2 medium (440 g) Roasted Potatoes
• 1 tsp (4.5 g) Neutral Oil
• 2 tsp (9 g) Maple Syrup
• 1 tbsp (15 g) Dijon Mustard
• 1 c (230 g) Grapefruit, in chunks
• 1-½ c (210 g) Grapes, sliced lengthwise
• 1 (175 g) Avocado, cubed
• ½ (150 g) English Cucumber, sliced into half moons
• 5 c (150 g) Red Leaf Lettuce
• 1 can (15 oz) Chickpeas, drained and rinsed
• 2 tbsp (16 g) Almonds, sliced
• ½ c (120 g) Grapefruit Juice
• 1 tsp (2 g) Grapefruit Zest
• 3 tbsp (40 g) Extra Virgin Olive Oil
• ¼ c (60 g) Red Wine Vinegar
• 2 tsp (10 g) Dijon Mustard
• 2 tsp (10 g) Maple Syrup
• ¼ tsp (1.5 g) Salt
• ⅛ tsp (0.3 g) Pepper