Curried Potato Salad with Chickpeas - The Simple Veganista

Name: Curried Potato Salad with Chickpeas - The Simple Veganista
Ingredients: 2 lbs. baby potatoes (I used yukon gold), cut into 3/4 – 1 inch pieces; 3/4 cup carrots, shredded or chopped small; 1/2 cup celery, thinly sliced (some leaves ok too); 1/2 cup green onions, thinly sliced; 1 can (14 oz.) chickpeas, drained and rinsed; 1/4 cup chopped cilantro; mineral salt & fresh cracked pepper, to taste; chopped chives, to garnish (optional); 5 tablespoons tahini (+ 5 tablespoons water, + more as needed); juice from 1 lemon (about 2 tablespoons); 2 teaspoons curry powder; 1 – 2 teaspoons hot sauce (I used sriracha) or 1/4 – 1/2 teaspoon cayenne or hot paprika powder; 1/2 teaspoon onion powder; pinch of salt

"Curried Potato Salad with warm curry flavors and protein rich chickpeas is the BEST! A healthy side dish that's quick and easy to make! Vegan + GF recipe...."

INGREDIENTS

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2 lbs. baby potatoes (I used yukon gold), cut into 3/4 – 1 inch pieces

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3/4 cup carrots, shredded or chopped small

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1/2 cup celery, thinly sliced (some leaves ok too)

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1/2 cup green onions, thinly sliced

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1 can (14 oz.) chickpeas, drained and rinsed

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1/4 cup chopped cilantro

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mineral salt & fresh cracked pepper, to taste

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chopped chives, to garnish (optional)

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5 tablespoons tahini (+ 5 tablespoons water, + more as needed)

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juice from 1 lemon (about 2 tablespoons)

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2 teaspoons curry powder

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1 – 2 teaspoons hot sauce (I used sriracha) or 1/4 – 1/2 teaspoon cayenne or hot paprika powder

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1/2 teaspoon onion powder

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pinch of salt

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