retreat-worthy: chickpea potato salad

The winter is a time for heartier fare, but I also like to make these sorts of cooked salads – they are satisfying and nourishing, but digest easily.  This is a good example of something that I like to make – it’s also what I served to the students at a silent meditation a few weeks ago.  I like to make it with lots and lots of cilantro, as if the herbs were salad lettuce – it’s a nice way to add greenery and bright flavour to the winter dining table.  I also think it’s really worth using dried chickpeas over canned: they have a subtler, nuttier flavour than the canned stuff, and have a cheery yellow look instead of the grey slimy sad face that the canned chickpeas have.  Make this for a weekday office lunch, or as a side dish for a weekend smorgasbord.

Chickpea potato salad

makes 4-6 servings

1 cup dried chickpeas
2 small red potatoes
a few tbsp olive oil
a large handful fresh cilantro
1-2 tsp ground cumin
1-2 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
1 lemon’s zest and juice
salt and pepper to taste
a drizzle of maple syrup (optional)

Soak the dried chickpeas in lots of water overnight.  Drain the soaking water, and cook the chickpeas in a pot of new water.  It’ll take about 30 minutes until they are cooked through.  Drain the chickpeas of the cooking water.

Meanwhile, cut the red potatoes into small chunks and toss in a tablespoon of olive oil.  Roast in a 425 F oven until brown and roasty.  Toss into a big bowl with the chickpeas.  Roughly chop the cilantro, and toss with everything else.  A little drizzle of maple syrup can help balance out the flavours if the salad is too tangy from the lemon juice.

chickpea potato salad

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