Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Dressing
Method
Salad
Prepare potatoes
Scrub the potatoes and cut them into uniform pieces (halves or quarters) so they cook evenly. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size. Drain well and transfer to a large bowl. Let cool slightly for 5–8 minutes.
Cook chickpeas (if using dried) or prepare canned
If using canned chickpeas, drain and rinse thoroughly and add to a bowl. If using cooked from dried, ensure they are tender but not mushy and measure 4 cups before adding. If desired, warm the chickpeas briefly in a pan with a pinch of salt to remove excess liquid, then add to the potatoes.
Combine salad components
While potatoes are still slightly warm, add the cooked chickpeas to the bowl so they absorb some dressing. Add diced red bell pepper, finely diced red onion, sliced celery, chopped parsley, sliced green onions, and capers (if using). Toss gently to combine. Season with the salad salt and black pepper listed in the ingredients. Leave the bowl uncovered while you make the dressing so the warm potatoes can absorb flavor.
Taste and adjust seasoning after dressing is added (see Dressing section).
Dressing
Make the dressing
In a medium mixing bowl or jar, combine the lemon juice, Dijon mustard, red wine vinegar, minced garlic, maple syrup (or honey) if using, smoked paprika if using, salt, and black pepper. Whisk or shake to blend. Slowly drizzle in the olive oil while whisking vigorously (or put the lid on the jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust acidity or salt: add up to 1–2 tablespoons more lemon juice or a pinch more salt if needed.
Dress the salad
Pour about three-quarters of the dressing over the warm potato and chickpea mixture and toss gently but thoroughly so the potatoes and chickpeas are evenly coated. Reserve the remaining dressing to drizzle on top before serving or for guests to add to taste. Let the salad sit at room temperature for 20–30 minutes to allow flavors to meld; if you need to serve later, cover and refrigerate. If chilled, bring to near room temperature before serving for best flavor (about 20 minutes out of fridge).
Final adjustment and serve
Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Garnish with additional chopped parsley or sliced green onions if available. Transfer to a half-tray pan (serves about 10) and optionally drizzle the reserved dressing on top.