Ingredients

The following ingredients have 4 Servings
  • 4 small Yukon gold potatoes ((or 2 medium))
  • 15 ounces cooked chickpeas ((1 can or about 1 3/4 cups), drained)
  • 1 medium cucumber peeled (, seeded and cut into 1/2-inch cubes)
  • 8 cherry tomatoes (, quartered)
  • 6-8 jumbo black olives (, sliced (about 2 ounces))
  • 1/4 cup capers (, rinsed and drained, chopped if large)
  • 4 pepperoncini peppers (, stemmed and sliced)
  • 3-6 tablespoons harissa (, or to taste)
  • 2 tablespoons Tofu-Cashew Mayo ((optional))
  • 1/2 tablespoon cider vinegar
  • 2 cloves garlic (, finely minced)
  • 1/2 sheet sushi nori (, crumbled, or 1/2 teaspoon powdered kelp (optional))
  • Salt (, to taste)

Instruction

  • Boil the potatoes until tender. When cool enough to handle, peel and cut into 1/2-inch cubes. Place in a large storage container and add all remaining ingredients. Stir well and refrigerate for at least an hour to allow flavors to blend.
  • Add salt to taste and serve in pitas or other bread or with salad greens.