Ingredients

• Ingredients Units USM Scale 1x2x3x 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) Curry Tahini Dressing 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

Preparation

• Instructions Potatoes: Place potatoes into a medium/large pot, fill pot with water, covering potatoes with at least 1 inch of water, add a generous pinch of salt. Bring to a boil, turn heat to medium-low, place lid slightly askew, and cook potatoes in gently boiling water for about 10 minutes. Potatoes should be al dente. Drain, and set aside and let cool a bit. Dressing: In a small bowl, combine the tahini and water, mix well. Add the lemon juice, curry, hot sauce, onion powder and salt, mix well to combine. Add a tad more water as needed to create desired consistency. You don’t want the dressing to be too thick (I ended up using about 2 tablespoons extra). Use your best judgement. (If using vegan mayo as per the notes, simply combine everything at once and mix well.) Taste for seasoning. Makes about 3/4 cup. Salad: In a large bowl, add potatoes, celery, carrots, green onions, chickpeas, and cilantro. Top with dressing, and gently toss to combine. Season with salt and pepper to taste. Serve: Serve chilled, at room temp, even warm is ok too. Top with chopped chives or sliced green onions. Garnish with more freshly chopped cilantro if you like. Store: Leftovers can be kept in the refrigerator in a covered container for up to 4 – 5 days. Serves 6 – 8