Chickpea and Potato Salad

Have you ever gone to brush your teeth and realized you were about to slather your toothbrush with the moisturizer that happened to be in the proximity on your bathroom counter?  Admit it.  You have totally taken out the Brita instead of the milk that was supposed to go in your coffee or almost doused yourself with lens cleaner for your glasses instead of perfume (and can you can see which of us this happens to more often?).

This recipe was just like all that, kind of, except with a happier ending.  It was time to make another batch of black beans and rice to feed the unending craving.  Next thing you know, A is about to dump the second can of beans into the pot and in the nick of time realizes that the second can is, in fact, a can of chickpeas.  Oops.

What to do with an open can of chickpeas?  Experiment!

The recipe below is what we got (and what we keeping going back to) — and we bet you will be able to tell we were craving another batch of potato salad, because it looks quite similar!

 

Chickpea and Potato Salad

(Serves 4 as a side)

 

2 big red potatoes (3/4 lb)

1 1/4 tsp cumin

1 tsp coriander

1/4 c shallots

1 tbsp lemon juice

1/2 tsp salt

1 1/2 tsp black pepper

4 tbsp yummy olive oil

4 tbsp chopped parsley

1 cup chickpeas

 

 

Photo lost when the old site was hacked. (whole red potatoes) Newer posts will have photos.

Boil a pot of (heavily) salted water.  Cook the potatoes in it for 25-30 min depending on their size.

Dice the shallots, chop the parsley and juice a lemon (about half a lemon should do the trick).

Photo lost when the old site was hacked. (shallots in a measuring cup) Newer posts will have photos.

Crush the potatoes with a fork.  Keep the potato in chunks that are about 1″ x 1″ so that as you continue to mix in the other things it still keeps its chunkiness.  Add the lemon juice.

2 photos lost when the old site was hacked. (red potatoes after being mashed with a fork; fork-crushed red potatoes ready for the lemon juice) Newer posts will have photos.

Toss in the chickpeas (phew! we used them!), shallots, olive oil, cumin, coriander, salt and pepper.  Mix.  Throw in the parsley and (chill and) serve!

4 photos lost when the old site was hacked. (red potato salad with parsley and cumin; adding the freshly ground black pepper; ready for the salt; chickpeas tossed onto the potato salad) Newer posts will have photos.

Whether you accidentally open a can of chickpeas or you make the fully-conscious-aware-of-your-surroundings-decision-to-make-summer-last-longer-by making-another-batch-of-potato-salad, try this out, we don’t think that you will be disappointed!