It seems like everyone I talk to is desperate for spring-like weather. Currently the sun is shining and it is 16 degrees, which makes me think less about soups and chili and more about salads. I have made this salad several times and it is delicious! Thanks to the combination of spices, it is full of flavour. You can make it ahead of time, but it is best served warm or at room temperature. The recipe comes from the magazine, Fresh Juice.
Ingredients
2 lb. (900g) small red potatoes, cut in 3/4 inch (2cm) chunks
2 Tb. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 cup canned chickpeas, drained and rinsed
6 green onions, thinly sliced
1/3 cup chopped fresh cilantro (optional)
Vinaigrette:
3 Tb. apple cider vinegar
1 Tb. grainy Dijon mustard
1 small garlic clove, minced
1/2 tsp. minced fresh ginger
3/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. curry powder
1/4 tsp. pepper
1/3 cup olive oil
Preparation
1. In medium bowl, toss together potatoes, oil, salt, and pepper. Arrange in single layer on parchment paper lined rimmed baking sheet. Roast in centre of 425 degree F oven, stirring once, for about 30 minutes or until fork-tender and golden. Let cool for 5 minutes. Transfer to large bowl.
2. Meanwhile, for vinaigrette, in small bowl whisk together vinegar, mustard, garlic, ginger, cumin, salt, coriander, curry powder, and pepper. In thin stream, gradually whisk in oil.
3. Toss half of vinaigrette with potatoes. Stir in chickpeas, onions, and cilantro. Let cool completely. Toss in remaining vinaigrette just before serving.
Cook's Notes: Cilantro seems to be something that you either love or hate. It can easily be left out of this recipe.
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