Spanish Potato Salad With Chickpeas. Photo by Goran Kosanovic for The Washington Post.
Spanish Potato Salad With Chickpeas (Serves 6)

This turns the classic Spanish dish of fried potatoes with spicy sauce (patatas bravas) into a cold salad. The potatoes are boiled rather than fried, which makes it lighter, while tomatoes, sliced onions and chickpeas offer more texture and protein.  The sauce can be refrigerated for up to 1 week; bring it to room temperature before making the salad.


For the salad
900g new potatoes, scrubbed
1 tablespoon kosher (course) salt
1/2 small red onion, thinly sliced into half moons (about 1/4 cup)
2 large tomatoes, cored, seeded and cut into thin strips
425g can no-salt-added chickpeas, drained and rinsed
Small handful flat-leaf parsley, chopped

For the dressing

1/4 cup jarred roasted red pepper, drained
2 tablespoons sherry vinegar
1/2 large tomato, seeds removed
1 large clove garlic
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil


For the salad: 
Place the potatoes in a large saucepan and cover with cold water. 
Add the salt and bring to a boil. 
Reduce the heat to low and cook until the potatoes can be just pierced through with a knife, about 12 to 15 minutes. 
Drain and cut into thick slices, then transfer to a large bowl.

Meanwhile, make the dressing: 
Blend the roasted peppers, sherry vinegar, 1/2 tomato, garlic, crushed red pepper flakes (to taste), cumin, turmeric, oregano, smoked paprika, salt and pepper in a blender. 
With the motor running, slowly add the oil until an emulsified dressing forms. 
The yield is 1 3/4 cups.

To assemble, add the onion, tomatoes, chickpeas and parsley to the potatoes. 
Pour about 1 1/4 cups of the dressing over the salad, then gently lift and toss to coat. 
The potatoes will soak up some of the dressing as the salad sits; add the remaining 1/2 cup if you'd like. 
Taste and adjust the seasoning as needed.

Recipe adapted from Smith & Daughters: A Cookbook (That Happens To Be Vegan), by Shannon Martinez and Mo Wyse (Hardie Grant, 2017).

The Washington Post