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One of the best ways to coax flavour out of any vegetable is to roast it. Serve this memorable salad warm or at room temperature.
2 lbs
(900 g)
small red potatoes, cut in 3/4-inch / 2 cm chunks
2 tbsp
(30 mL)
olive oil
1/2 tsp
(2 mL)
salt
1/4 tsp
(1 mL)
pepper
1 cup
(250 mL)
canned chickpeas, drained and rinsed
6 green onions, thinly sliced
1/3 cup
(75 mL)
chopped fresh cilantro
3 tbsp
(45 mL)
cider vinegar
1 tbsp
(15 mL)
grainy Dijon mustard
1 small clove garlic, minced
1/2 tsp
(2 mL)
minced fresh ginger
3/4 tsp
(4 mL)
ground cumin
1/4 tsp
(1 mL)
salt
1/4 tsp
(1 mL)
ground coriander
1/4 tsp
(1 mL)
curry powder
1/4 tsp
(1 mL)
pepper
1/3 cup
(75 mL)
olive oil
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1st Keep
 Bluemuse
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Shedugie
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