What a wonderful weekend I just had – relaxing but such fun hanging out and catching up with good friends and family. This week is looking like a busy one, but I cannot wait for the upcoming long weekend and a good getaway to Victoria, BC.
But first! Another little nod to a re-invented Potato Salad – this time with the added protein of Chick Peas.
Warm Chick Pea & Potato Salad
- 1 lb. baby new potatoes (purples, ruby, gold – or all one colour), quartered or halved – you want uniform sizes
- 1 can chick peas, drained and rinsed
- 2 shallots
- 1 cloves garlic
- 2 Tbsp capers
- 1 Roma tomato, diced
- 3 Tbsp sundried tomatoes, plus a touch of the oil
- 1/2 cup low sodium chicken stock
- 1 Tbsp dijon mustard
- 1 lemon, juiced
- 3/4 cup assorted fresh herbs, chopped – I used Italian flat leaf parsley, thyme, and basil
- Coarse salt & freshly ground black pepper
Boil the potatoes in boiling salted water until just about cooked – they should be soft, but not mushy or falling apart. Approx. 10 minutes from when the water started to boil. Drain and set aside.
Meanwhile, in a large sauté pan, heat a couple turns of extra virgin olive oil (EVOO) on medium high heat. Add in the shallots and garlic, and toss over a couple times – try not to burn or gain any colour, you are just sweating out the flavours. Add in the chick peas and potatoes, and toss together. Throw in the capers, sundried tomatoes, Dijon, and chicken stock. Scraping up the bits from the bottom of the pan, cook until the chicken stock has evaporated. At the last minute, add in the lemon juice, tomato and fresh herbs. Taste, and season accordingly.
Great on it’s own, or as an accompaniment to a lovely roasted pork tenderloin. This is a instant crowd pleaser!
Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation