Chickpeas are my favourite legumes. I prefer to buy dry beans and legumes in bulk, as this saves a lot of packaging and chemicals. I love potatoes, too, so this is a can’t miss combination for me. I am also a fan of warm salads, and am not particularly fond of lettuce-based salads, as I don’t find them filling.
- Fingerling potatoes. Yukon gold will work too, but I am very partial to fingerlings, mostly because they retain their shape well when boiled and have a thin skin. I did not peel the potatoes, but simply scrubbed and diced them.
- Cooked chickpeas
- Sliced onions
- Shredded green cabbage
- Kalamata olives (don’t compromise on olives. Tinned olives are a blight on humanity).
- Roasted red peppers
- Rosemary (fresh, but dried works, too).
- Artichoke hearts
- Olive oil
- Boil the diced potatoes, making sure to not overcook. I boiled for 15 minutes only, as they need to keep their shape.
- Saute the onions and cabbage. I like them to caramelize, so don’t use a very high heat.
- Place all the ingredients in a salad bowl. Season to taste. Add the rosemary and olive oil.
- Serve warm. Cold leftovers taste good the next day.