A quick post about an easy, tasty, spicy little salad I found in the Fresh Juice magazine. I'm always looking for new non-lettuce based salads to make in bulk so I don't have to worry about lunch in the morning. I often find potato salad recipes use cream and mayo (read: fat) as a taste enhancer, but the mix of spices in this one gives off bold flavours while still remaining super healthy.
What you need:
- 2 lb small red potatoes, cut into small chunks
- 2 tbsp olive oil
- 1 can (540 mL) chickpeas, drained and rinsed
- 6 green onions, thinly sliced
- 1/3 cup chopped fresh cilantro/parsley
- salt and pepper, to taste
For the vinaigrette:
- 3 tbsp cider vinegar
- 1 tbsp grainy Dijon mustard
- 2 small garlic cloves, minced
- 1/2 tsp fresh ginger, minced
- 3/4 tsp ground cumin
- 1/4 tsp salt, ground coriander, curry powder, and pepper
- 1/3 cup olive oil
What to do:
- Toss together potatoes, oil, salt and pepper. Arrange in single layer on foil-rimmed baking sheet. Roast in centre of 425F/220C oven, stirring once, for about 30 minutes or until tender and golden, then transfer to a bowl to cool.
- For the Vinaigrette, whisk together vinegar, mustard, garlic, ginger, cumin, salt, coriander, curry powder and pepper. In a thin stream, gradually whisk in oil.
- Toss half of the vinaigrette with the now-cooled potatoes. Stir in chickpeas, green onions and cilantro. Toss in remaining vinaigrette just before serving, or to taste.
|green onions (bad breath city)|
|curry, coriander, cumin, ginger powder|
|mix it up|
|I added a can of peas because why not?|