Crushed Potato Chickpea Salad with Charred Scallions
From: Ian Seddon's Cookbook
🥘 Ingredients
- good-quality creamy vegan yogurt 5 oz
- medium lemon 1
- Dijon mustard 1.5-2 tsp
- yellow mustard or more Dijon mustard 1 ½ tsp
- caper brine brine only, not capers 1 ½ tbsp
- from 2 bunch
- Kosher
- baby red 2 lb
- Kosher
- flat-leaf parsley leaves and tender stems or fresh dill leaves 1 cup
- jalapeño or Fresno pepper 1
- capers 3 tbsp
- chickpeas 2
- Extra
Charred Scallion Dressing
If you prefer crispy roasted chickpeas to plain chickpeas, preheat the oven to 425ºF / 220ºC. Drain and rinse 2 can of chickpeas, then pat them dry very well. On a rimmed sheet pan, toss the chickpeas with 1 1/2 tbsp of olive oil, 1 1/2 tsp of kosher salt, and pepper to taste. Spread out on the pan. Roast in the oven for 20 minutes, toss, then roast for 7 to 10 minutes, or until crisp and golden. If you have pickled onions (or any pickled vegetables in your fridge or sauerkraut), they make a lovely topping here. Storage: Store the potato salad in the fridge for 3 to 4 days. Serve cold or let sit out at room temperature for 15 to 20 minutes before serving. If the dressing has dried out a bit on the potatoes, add a teaspoon of water or a drizzle of olive oil and toss until no longer tacky. Top the potato salad with freshly chopped parsley or dill if you have any. Nutrition boost: Slice some Sungold tomatoes or other sweet cherry tomatoes and fold them into the potato salad. If you have leftover green beans, blanch them (or simply microwave them according to the bag instructions), chop them into bite-size pieces, and fold them into the potato salad.
-
1Prepare: timer /4 cup Simple Tahini Dressing, good-quality creamy vegan yogurt , medium lemon , Dijon mustard , yellow mustard or more Dijon mustard , caper brine brine only, not capers , from , Kosher salt and freshly cracked black pepper.
-
2To a food processor, add the Simple Tahini Dressing, yogurt, 2 tbsp of lemon juice, 1 1/2 tsp Dijon mustard, yellow mustard, and caper brine. Blend again until smooth and creamy.
-
3Taste, adding more lemon juice, Dijon mustard, or caper brine as needed so that it tastes tangy and lemony. For additional creaminess, add a drizzle of tahini.
-
4Roughly chop the Charred Scallions from earlier, then add them to the dressing in the food processor. Pulse several times until scallions are incorporated into the dressing but not fully blended. Season with 1/2-1 tsp of kosher salt and black pepper to taste.
-
5Label and store in a sealed jar or container and refrigerate for 5 to 7 days.
-
6Gather: baby red , Kosher salt and freshly cracked black pepper, flat-leaf parsley leaves and tender stems or fresh dill leaves , jalapeño or Fresno pepper , capers , chickpeas , Extra virgin olive oil, timer cup Charred Scallion Dressing (from meal prep).
-
7If you prefer crispy roasted chickpeas, see the Recipe Notes for instructions.
-
8Wash and scrub the potatoes but don’t peel them. Transfer the potatoes to a medium or large saucepan and cover with 1 inch (2.5 cm) of cold water. Season very generously with kosher salt. Bring to a simmer and maintain a decent simmer for 12-15 minutes , checking at 12 minutes, or until potatoes are completely fork-tender. Drain the potatoes but don’t rinse.
-
9While the potatoes cook, prepare your side salad (if you’re making one) and prep the other ingredients. Chop the parsley. Thinly slice the chile pepper, if using. Use the back of a chef’s knife to smash down on the capers like you would smash garlic, then chop up the capers. Drain and rinse the chickpeas, then pat dry. In a bowl, toss the chickpeas with a few pinches of salt and pepper plus a drizzle of olive oil to coat well.
-
10Transfer the cooked potatoes to a cutting board. Using the bottom of a glass or mug (or the palm of your hand), lightly press down on the potatoes to crush them.
-
11Add the crushed potatoes and seasoned chickpeas to a large bowl. Pour on the Charred Scallion Dressing and toss to coat. Fold in the chopped parsley, chile pepper if using, and smashed capers. Season the salad with salt and pepper to taste. Serve with your side salad, if you made one.