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Indian-Spiced Roasted Potato and Chickpea Salad recipe

kept byBluemuse
recipe byfreshjuice.ca
Notes: 

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.

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Ingredients: 

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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