Himalayan Chickpea Potato Salad
Folks are always askin' me what kind of food I eat and from now on I'm just going to send them the link to this post because THIS IS IT! I'm always looking for different ways to eat spicy beans and vegetables because they are so nutritious, inexpensive, incredibly versatile, and easy to make! I like bean salads best because you can just shove a tupperware full of it into your purse and eat it wherever you like! At work, on the beach, waiting in line at Saver's, road trips, your hungover morning walk to your van... just to name a few ;)
The key to being a successful, well fed, and thrifty vegan is to make large meals ahead of time and then enjoy the leftovers all week long. I love this Himalayan Chickpea Potato Salad for this reason because it can be eaten warm, chilled, in a wrap, over greens, or as a side dish to something fun like fried eggplant. Using these variations is a great way to reinvent your leftovers to keep you from getting tired of them. Enjoy!
WHAT YOU NEED:
1 15 oz can or 1.5 cup cooked chickpeas
1 large russet potato, peeled, diced, and boiled.
1 large tomato, diced
1 tablespoon olive oil
1/2 tablespoon toasted sesame oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon turmeric
1/2 tablespoon ground cumin
1/2 teaspoon sea salt
1-2 green thai or serrano chiles, seeded and minced (optional)
freshly ground black pepper - to taste
1/8-1/4 teaspoon cayenne powder
2 whole green onions - thinly sliced
1/2 cup chopped cilantro
WHAT YOU DO:
Fill a small/medium stockpot with water and place over high heat. Once boiling, add the potato, turn the heat down to medium low and boil until the potato is easily pierced with a fork. Drain, and set aside to cool.
In the meantime, mix the olive oil, sesame oil, lemon juice, spices, chili, salt and pepper in a small bowl.
Place the potatoes, chickpeas, tomatoes, and green onions in a large bowl.
Mix in the sauce and cilantro and serve warm or chilled. I think it tastes best after chilling for a few hours.