Green Curry Potato Salad with Crispy Chickpeas
From: Ian Seddon's Cookbook
🥘 Ingredients
- green beans 12 oz
- Kosher
- Chickpea Crumbles 2
- extra virgin olive oil 1 ½ tbsp
- Kosher
- baby red 2 lb
- Green Curry Dressing 1 cup
- large limes ½
- Persian cucumbers or English cucumber ½
- Pickled Onions 4 forkful
- Flaky sea salt
Blanched Green Beans
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 30 minutes before enjoying). If the dressing has dried out, add a teaspoon of water to thin it out. Add a squeeze of lime juice and flaky sea salt to freshen up leftovers. Nutrition boost: Mix in thinly sliced bamboo shoots, chopped sugar snap peas, or thinly sliced celery for extra veggie action. Add in some store-bought tofu puffs or tofu nuggets for more protein. Shortcut: Skip roasting the chickpeas (i.e., skip steps 1 and 2). Instead, just season the Chickpea Crumbles with a few pinches of salt and pepper, and a drizzle of good-quality olive oil. Mix with the warm potatoes in step 5.
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1Prepare: green beans , Kosher salt.
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2Bring a medium saucepan of water to a boil. Fill a large bowl with ice water to create an ice bath. Trim the ends of the green beans and slice into 1-inch (2.5 cm) pieces. While you wait for the water to boil, work on other prep.
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3Once the water is boiling, season generously with salt. Add the green beans and cook for 1-2 minutes , until crisp-tender and still bright green. Scoop out beans with a slotted spoon (or drain in a colander), then transfer to the ice bath.
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4Once cool, drain and spread out on a dish towel to dry. Label and store in a large airtight container or ziploc bag in the fridge for up to 3 days.
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5Gather: Chickpea Crumbles , extra virgin olive oil , Kosher salt and freshly cracked black pepper, baby red , Green Curry Dressing , large limes , Persian cucumbers or English cucumber , 12 oz Blanched Green Beans (from meal prep), Pickled Onions , Flaky sea salt .
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6Arrange a rack in the top third of the oven and preheat to 425ºF / 220ºC.
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7Transfer the Chickpea Crumbles to a rimmed sheet pan. Drizzle with the olive oil, and season with 1 1/2 tsp kosher salt and pepper to taste. Toss well with your hands, then spread out on the pan as much as you can. Roast for 20 minutes, then shake the pan back and forth to toss. Rotate the pan 180º and roast for 5-10 minutes , until crisp and golden.
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8While the chickpeas roast, cook the potatoes. Wash and scrub the potatoes, but leave the peels on. Cut the potatoes in half (or if using larger potatoes, cut them into small chunks). Transfer the potatoes to a saucepan and cover with 1 inch (2.5 cm) of cold water. Season generously with kosher salt. Bring to a simmer and maintain a decent simmer for 8-10 minutes , until just tender. If a fork pierces the potatoes with the slightest bit of resistance, they’re done. Drain the potatoes in a colander and rest for 5 minutes to dry out, but don’t completely cool before tossing with the dressing in step 5.
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9While the chickpeas and potatoes cook, prepare your side salad (if you’re making one) and finish the remaining ingredients. Green Curry Dressing: Add the dressing to a large bowl. Taste, adding a squeeze of lime juice and a drizzle of olive oil to revive the flavors as needed. Set aside. Cucumbers: Slice into half moons. Blanched Green Beans: Dry off any residual moisture.
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10Add the warm potatoes, sliced cucumbers, and green beans to the bowl with the dressing and toss to coat well. If the mixture is too thick, add 1 tbsp of water.
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11Top the potato salad with roasted Chickpea Crumbles and Pickled Onions. Gently toss. Season with a pinch or two of flaky sea salt as desired. Serve with your side salad, if you made one.