Fingerling Potato Salad with Crispy Chickpeas, Capers, Roasted Garlic Mustard Green Pesto

Fingerling Potato Salad with Crispy Chickpeas, Capers, Roasted Garlic Mustard Green Pesto

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 1 hour |  Serves: 4-6

Roasted Garlic Mustard Green Pesto

• 2 medium heads of garlic
• 1/4 cup almonds, lightly toasted in a dry skillet until golden brown
• 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped
• 2 Tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil + additional to thin if necessary
• salt + pepper to taste

Crispy Chickpeas & Capers

• 1 1/2  cups cooked chickpeas- if from the can rinsed, drained and patted dry
• 1/4 cup capers, drained and patted dry
• 2 cloves of garlic, chopped
• 1/2 teaspoon ground coriander
• pinch of salt + pepper
• 3 Tablespoons olive oil

Potatoes

• 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole
• 2 Tablespoons olive oil
• salt + pepper
• Parmesan cheese for serving

1. Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.
2. Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.
3. Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.
4. Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)
5. In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary.  Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.