Chickpea Potato Salad

Ingredients

• 750 g (26 oz) baby red or white potatoes
• 400 g (14 oz) can chickpeas, rinsed and drained
• 1/2 red onion, finely diced
• 2 celery stalks, finely diced
• 1/3 cup sweet mustard pickle relish
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1- 1 1/2 teaspoons salt, to taste
• 1/4 teaspoon black pepper, to taste
• Paprika (optional, for garnish)

Instructions

1. 1

   Rinse potatoes under cold water to remove any dirt.

2. 2

   Boil the potatoes in salted water until fork-tender (about 20 minutes). Avoid overcooking, then refrigerate to cool.

3. 3

   In a medium bowl, whisk together sweet pickle mustard, tahini, and lemon juice until smooth.

4. 4

   Cut the cooled potatoes into 1 ½-inch chunks (halves or quarters), then transfer them to a large bowl.

5. 5

   Finely dice the red onion and chop the celery into small pieces.

6. 6

   Add the potatoes, chickpeas, celery, and onion to the bowl. Pour over the dressing, stir gently, and refrigerate until ready to serve.