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Chickpea-Potato Salad



Chickpea-Potato Salad features chickpeas, baby potatoes, celery, carrots and olives. This tasty spud salad has a jazzy twist!




2 pounds baby Dutch yellow potatoes, or your preferred baby potato variety, cut in half if large
1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
10 Queen green olives, with pimento, diced
2 to 3 ribs of celery, diced
1 very large carrot, diced (peeling is optional)
1 tablespoon minced celery leaves
Freshly ground black pepper, to taste

6 tablespoons jarred vegan mayonnaise or "Very Delicious Vegan Mayonnaise" (recipe below)
3 tablespoons spicy brown mustard or Dijon mustard
1 tablespoon maple syrup
1 teaspoon Italian seasoning blend
½ teaspoon sea salt
Scant 1/8 teaspoon cayenne pepper (optional)

Freshly ground black pepper, to taste
Smoked paprika, to taste
Several sprigs fresh parsley or small kale leaves



Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water, and then add the baby potatoes. Steam the potatoes for 16 to 20 minutes or until they are fork tender. Spread the potatoes in a single layer on a large, rimmed baking sheet and allow to cool for 15 minutes. Cover and refrigerate the potatoes for at least 30 minutes or up to 24 hours before assembling the salad. To assemble the salad, put the potatoes, chickpeas, olives, celery, carrots and minced celery leaves into a large bowl and stir with a large spoon to combine.


To make the dressing, put the vegan mayonnaise, mustard, maple syrup, Italian seasoning, salt and optional cayenne pepper in a small bowl and briskly whisk to combine. Pour the dressing over the potato mixture and stir to combine. Add several grinds of black pepper, to taste, and stir to combine. Transfer the salad to a pretty serving bowl and sprinkle with smoked paprika. Top with parsley sprigs or kale leaves. Cover with plastic wrap and refrigerate for 2 to 4 hours before serving.



When you need a delicious mayonnaise, this simple recipe really fills the bill. I have served this to the fussiest of diners with great reviews!

¾ cup raw cashews (see note)
½ cup water, plus more as needed
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 heaping teaspoon vegan cane sugar or your preferred dry sweetener

Put all of the ingredients in a blender and process until smooth, adding more water, 2 tablespoons at a time, to achieve the desired consistency. Refrigerate for 2 to 4 hours until chilled.

Chef’s note: For a creamier mayo, you may soak the cashews first. Put the cashews and ½ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Proceed with recipe as directed.