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Tunisian-Inspired Chickpea and Potato Salad with Harissa Spice

June 27, 2016

Tunisian-Inspired Chickpea and Potato Salad with Harissa Spice

Have a refreshing treat with this Tunisian-Inspired Chickpea and Potato Salad with Harissa Spice recipe. Surprise your taste buds with the palatable blend of flavors that this colorful hearty dish brings.

Serves 4


Ingredients:

  • 4 small or 2 medium Yukon gold potatoes
  • 15 ounces cooked chickpeas (1 can or about 1 3/4 cups), drained
  • 1 medium cucumber peeled, seeded and cut into 1/2-inch cubes
  • 8 cherry tomatoes, quartered
  • 6 to 8 jumbo black olives, sliced (about 2 ounces)
  • 1/4 cup capers, rinsed and drained, chopped if large
  • 4 pepperoncini peppers, stemmed and sliced
  • 3 to 6 tablespoons Harissa spice, or to taste
  • 2 tablespoons Tofu-Cashew Mayo (optional)
  • 1/2 tablespoon cider vinegar
  • 2 cloves garlic, finely minced
  • 1/2 sheet sushi nori, crumbled, or 1/2 teaspoon powdered kelp (optional)
  • Salt, to taste

 

Instructions:

  1. Boil the potatoes until tender. When cool enough to handle, peel and cut into 1/2-inch cubes. Place in a large storage container and add all remaining ingredients. Stir well and refrigerate for at least an hour to allow flavors to blend.
  2. Add salt to taste and serve in pitas or other bread or with salad greens.

     

    Click here to buy Harissa and other herbs and spices

     

    Source: Fatfreevegan

     

    Photo Credit to: Fatfreevegan




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