Oh my, last week was busy,
I struggled to adjust to being back to work while maintaining my workload at home and it was exhausting. I still can’t believe it’s June, summer is officially here in 19 days! I got to the gym twice this week and I plan to go after some chores this morning. I’m excited about this weekend because the sun is going to be shining and I have a date planned with my dogs shortly and with my boyfriend later today. Couples need to date, especially when it involves brunch on a patio in the sun.
On our last beautiful weekend I had the pleasure of having a BBQ with two very dear friends. Last minute thought I would make a potato salad, I looked in my fridge and it slowly came together. Traditional potato salad can be a calorie and fat dense treat which I like to indulge in, once in a while. Last year I made a recipe I saw on Joy the Baker for Salt and Vinegar Potato Salad that totally changed the way I felt about the stuff, it literally tasted like salt and vinegar chips, and while the salt content way high I felt better about the fat content. This year, I wanted another vegan version but to balance out the guilt of the white potato I wanted to up the nutritional value without compromising the taste. This potato salad shares a lot of the same ingredients you taste when eating a falafel but still have potato salad integrity. That is right, you read correctly, potato salad can have integrity. I promise, this doesn’t taste good for you, but nutritionally it is vastly better for you than most potato salads. The salad only improves with sitting, so making a few hours up to a day before the event is greatly encouraged. I used a half can of chickpeas in this recipe but you could easily use a whole one, I made mock tuna with the half can I had left over. Win-win.
I apologize for the simplicity and uninteresting finished photos, I had planned to get more but we literally ate almost the whole lot and then the rest of the meal was gone so I couldn’t take better shots. This recipe serves about 6 people as a side.
Vegan Potato Salad with Chickpeas and Kale and a Tahini Dressing
- 5-6 medium sized new potatoes
- 1/2 can of chickpeas, washed and drained
- 1+1/2 cup of red pepper, diced
- 2 green onions, sliced
- 2 cups of washed kale, stemmed and blanched
- 1 tsp lemon zest
- 1 lemon, juiced
- 1/4 cup chopped cilantro
- 1/4 cup of each olive oil and tahini
- 1 clove of garlic grated
- 1 tbs each smooth Dijon mustard and apple cider vinegar
- sea salt and pepper to taste
Wash and de-vein the kale and set aside.
Wash the potatoes but leave them peeled and add to a large pot filled with cold water and sea salt. Boil potatoes until a fork can be inserted and removed easily. It will take about 23-30 minutes depending on the size of your potatoes. Remove potatoes from the water with a slotted spoon and let cool about 8-10 minutes until they are cool enough to handle. While the potatoes are resting, blanch the kale in the still boiling potato water for 1-2 minutes, remove from the water, drain and set aside.
With the back of a spoon (that you would use to eat with) gently remove the skins of the potatoes and discard the skins. Slice the potatoes width wise into 1/2 inch rounds and place in a large bowl to continue to cool. Drain and rinse chickpeas, add one half to the potatoes and store the remaining in the fridge.
Press out the excess water in the kale by balling it in your hand. With a sharp knife cut kale into bite sized pieces and add kale to the cooled potato and chickpea base.
With a wide set potato masher (mine is a standard metal one that looks like a wavy line), roughly mash the potato and chickpeas into smaller chunks. You only need to pass through it a few times to get a nice uneven chunky texture.
Make the dressing. Zest and juice the lemon and add to a medium sized bowl. Grate the garlic and add to the same bowl with the olive oil, tahini, Dijon, apple cider vinegar and cilantro. Stir well and taste and season with salt and pepper. Set aside.
Wash and dice the red pepper and green onion and add to potato base.
With a large spoon, mix in until evenly distributed, pour the dressing over the salad and mix well again. Taste and season with more salt and pepper is necessary. Refrigerate for at least 2-3 hours, preferably longer to allow the flavours to marry. Eat the hell out of it!