I followed this recipe for the most part. And even though I was tired and didn't feel like cooking when I got home from work today, I still made it and it really wasn't that time consuming at all. It is very tasty and surprisingly filling!
Chickpea Potato Salad
serves 4
4 medium potatoes, cubed
15 oz can chickpeas, drained and rinsed
1 cucumber, diced
3 handfuls of cherry tomatoes, halved
1 6oz can black olives, sliced
1/4 cup capers, drained and rinsed
1/4 cup pepperoncini peppers, drained and sliced
2 1/2 Tbs chili garlic sauce
1 Tbs apple cider vinegar
2 cloves garlic, minced
Boil potatoes until tender-crisp. While potatoes are boiling, place remaining ingredients in a large bowl. Add drained potatoes to bowl and combine.
Notes: This can be as spicy or as mild as you like, just add more or less of the chili garlic sauce. My daughter can't handle much heat at all, so I didn't put any chili sauce on hers and she liked it just fine.
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