Potato and Chickpea Salad
Vegan Italiano, Donna Klein
1 1/2 pounds small red-skin potatoes
1/4 cup low-sodium vegetable broth
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
4 cloves garlic, finely chopped
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
3 medium plum tomatoes, chopped
1/2 medium red onion, finely chopped
1 (16-ounce) can chickpeas, rinsed and drained
1/4 pound fresh spinach or arugula leaves, chopped (optional) (I didn't use)
Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 15 minutes, depending on size. Drain and set aside to cool slightly.
Meanwhile, in a large bowl, whisk together the broth, oil, vinegar, garlic, salt and pepper. Stir in the tomatoes and onions. Let stand a few minutes to allow the flavors to blend.
As soon as the potatoes are cool enough to handle, yet still quite warm, cut them in half or in quarters, depending on size. Stir the dressing a few times, and add the warm potatoes along with the chickpeas and spinach (if using). Toss gently until the potatoes are thoroughly coated. Serve warm or at room temperature. Alternatively, let cool to room temperature and refrigerate a minimum of 3 hours, or up to 2 days (or overnight if using spinach), and serve chilled or return to room temperature.