Chickpea-Potato Salad

A Memorial Day menu is made complete with the addition of a super yummy potato salad.

 

This spud salad has a little something extra! The addition of chickpeas adds a delightful pop of protein, while still imparting the hearty satisfaction you get from traditional potato salad. Crisp celery and carrots, and tangy olives round out this tasty summertime staple.

 

Present the salad in a pretty bowl, on attractive table linens (festive April Cornell linens and plates are my favorites!)  Oh yes - this dish is hearty enough to be served as an entrée!

Have a wonderful holiday! 


 

Chickpea-Potato Salad

Makes 8 servings

SALAD

2 pounds baby yellow potatoes, each cut in half (I like Melissa’s Produce Baby Dutch Yellow Potatoes)

1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed

10 green olives, with pimento, diced

2 to 3 ribs of celery, diced

1 very large carrot, diced

1 tablespoon finely minced celery leaves

Freshly ground black pepper, to taste

 

DRESSING

6 tablespoons vegan mayonnaise

3 tablespoons spicy brown mustard

1 tablespoon maple syrup

1 teaspoon all-purpose seasoning (see note)

1/2 teaspoon sea salt

Scant 1/8 teaspoon cayenne pepper (optional)

 

GARNISH

Smoked paprika, to taste

Several sprigs fresh parsley, or small kale leaves

 

Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water, then add the baby potatoes. Steam the potatoes for 16 to 20 minutes, or until they are fork tender. Transfer to a large bowl and let cool for 30 to 40 minutes.

To assemble the salad, put the potatoes, olives, celery, carrots and minced celery leaves into a large bowl and stir with a large spoon to combine.

To make the dressing, put the mayonnaise, mustard, maple syrup, all-purpose seasoning, salt and optional cayenne pepper in a small bowl and briskly whisk to thoroughly combine. Pour the dressing over the potato mixture and stir with a large spoon to coat. Add several grinds of black pepper, to taste, and gently stir to combine.

Transfer the salad to a pretty serving bowl and sprinkle with smoked paprika. Top with parsley sprigs or kale leaves. Cover with plastic wrap and refrigerate for 2 to 4 hours,  before serving.

Chef’s note: If you do not have all-purpose seasoning on hand, you may use 1/4 teaspoon garlic powder, 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil, and 1/4 teaspoon dried oregano instead.