by Brenda Score, a farmgirl’s dabbles
for the red potato & chickpea salad:
3/4 lb. Red Potatoes, scrubbed, cut into 1/2” pieces
1 15-oz. can chickpeas, rinsed and drained
2 T. olive oil
1/2 tsp. kosher salt
1 T. minced Jalapeno
2 small Table Tomatoes, cut into 1/2” pieces
6 to 8 Butter Lettuce “cups”
for the tangy honey mustard dressing:
2 T. olive oil
4 tsp. cider vinegar
3 tsp. Dijon mustard
1 1/2 tsp. honey
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
Preheat oven to 400° F. In a large bowl toss until well coated: potatoes, chickpeas, 3 Tbls. Olive oil, salt and pepper. Pour this onto a large baking pan with sides, spread all the pieces apart. Roast for 10 minutes, shaking pan midway, so potatoes don’t stick. Add jalapeno to the pan and gently toss all ingredients together. Roast for another 5 to 10 minutes, or until potatoes are cooked thoroughly and golden brown. While potatoes and chickpeas are roasting, whisk together all dressing ingredients in same large bowl. Remove roasted veg from oven and allow to cool about 5 minutes, pour into dressing. Add diced tomatoes, stir well. Allow to cool to room temperature, spoon into lettuce cups, or serve on a bed of shredded lettuce.