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Chickpea and Cilantro Potato Salad
1/4 cup extra virgin olive oil
1 Tsp coconut vinegar (or apple cider vinegar)
2 tsp mustard
1 Tbsp nutritional yeast
1/4 tsp chipotle chili pepper
1 Tbsp maple syrup
dash of salt + pepper
1 cup potatoes, diced, cooked and cooled
1/2 cup kale, thinly diced and massaged with 2 tsp of grape seed oil
1/4 cup each thinly sliced cilantro, chopped fresh chives and chopped green onions
1/2 cup cooked chickpeas (if from a can, rinse well)
1 stalk celery, chopped
1 clove of garlic, minced
1 Tbsp capers (optional)
1 Tbsp mustard seeds

Combine the first seven items in a bowl.  Add the vegetables and chickpeas.  Sprinkle with mustard seeds.  Taste and add more seasonings or nutritional yeast to taste.  Allow to cool in the fridge for at least an hour before serving. This was one a great hit with the kids!

 

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