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Curried Potato + Chickpea Salad
Ingredients
  • 2 lbs. baby potatoes (I used yukon gold), cut into ¾ to 1 inch pieces
  • ¾ cup carrots, shredded or chopped small
  • ½ cup celery, thinly sliced (some leaves ok too)
  • ½ cup green onions, thinly sliced
  • 1 can (14 oz.) chickpeas, drained and rinsed
  • ¼ cup chopped cilantro
  • mineral salt & fresh cracked pepper, to taste
  • chopped chives, to garnish (optional)
  • subheading: Curry Tahini Dressing:
  • 5 tablespoons tahini
  • 5 tablespoons water, + more as needed
  • juice from 1 lemon (about 2 tablespoons)
  • 2 teaspoons curry powder
  • 1 to 2 teaspoons hot sauce (I used sriracha) or ¼ to ½ teaspoon cayenne or hot paprika powder
  • ½ teaspoon onion powder
  • pinch of salt
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