Purple Potato & Chickpea Salad with Lemon Dill Tahini Dressing

Step 1

Bring a pot of water to a boil. Add potatoes and boil for 15 minutes or until tender. Note: cooking times may vary if you are using another type of potato.

Step 2

Meanwhile, prepare dressing by combining all ingredients in a food processor and mixing well. Taste and add additional spices or liquid as needed. Set aside.

Step 3

In a pan over medium heat, add olive oil. Heat and then add leeks, chickpeas, salt and pepper. Cook for about 5-7 minutes or until leeks are cooked through and both leeks and chickpeas begin to brown. Set aside.

Step 4

Once potatoes are done, drain and rinse with cold water. When you are able to handle, remove skin, and cut into small cubes.

Step 5

Combine potatoes, cucumbers, celery, chickpea/leek mixture and dressing in a bowl and mix well. Taste and add any additional spices. I ended up adding a little more salt and pepper and threw in a dash of red pepper flakes as well.