Chickpea and Potato Salad

By vdub

Ingredients

• 4 small or 2 medium Yukon gold potatoes
• 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 to 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 to 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

Preparation

Step 1

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.