Potato salad with roasted cauliflower and spiced up chickpeas

Wonderful on its own, as a side dish or as part of a larger buffet (always my choice!).

Ingredients (serves 4-6)
- 6 large potatoes, peeled and diced
- 1 cauliflower head, cut into florets
- 1 cup boiled chickpeas, drained
- a handful Kalamata olives
- a handful mixed greens of your choice (baby kale, arugula, spinach etc.)
- 1 garlic clove, mashed (optional)
- 3 Tablespoons  white balsamic vinegar
- 3+2 Tablespoons extra virgin olive oil
- salt and pepper to taste

Spice mix:
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon sea salt

Bring a large pot of water to a rolling boil, add some salt and the diced potatoes (use a slotted spoon to help you with this). Boil for 5 minutes or until fork tender. Alternately, boil the potatoes whole then peel and dice. Place the cauliflower florets onto a baking sheet, toss with 3 Tablespoons olive oil and roast at 400F until fork tender and some edges slightly charred, stirring a couple of times during cooking. Heat the remaining olive oil and sauté the chickpeas, stirring often, until they form a little crust (about 10 minutes), then add the spice mix and cook, stirring constantly, for another minute, until evenly coated and fragrant. In a large bowl, gently combine the potatoes with the cauliflower (and their cooking oil), chickpeas, garlic (if using), olives, balsamic vinegar, salt and pepper. Taste and adjust seasonings. Garnish with the mixed greens and enjoy! 

Share this:

, , , , , ,