The first part I like, second part I’m not sure is real, and third part does zero for me. Evidently it’s quite the dish though when combined, if it’s even served on a dish. Clearly I’m Not Sure, but that being the case I don’t really need to be as I’m just the messenger, so enjoy!
- 11⁄2 pounds Yukon Gold potatoes, cut into 1⁄2-inch dice
- 1 medium shallot, halved lengthwise and cut into 1⁄4-inch slices
- 1⁄4 cup olive oil
- Salt and freshly ground black pepper
- 3 tablespoons white wine vinegar
- 11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1⁄3 cup chopped drained oil-packed sun-dried tomatoes
- 1⁄4 cup green olives, pitted and halved
- 1⁄4 cup chopped fresh parsley
Preheat the oven to 425°F. In a large bowl, combine the potatoes, shallot, and 1 tablespoon of the oil. Season with salt and pepper to taste and toss to coat. Transfer the potatoes and shallot to a baking sheet and roast, turning once, until tender and golden brown, about 20 minutes. Transfer to a large bowl and set aside to cool.
In a small bowl, combine the remaining 3 tablespoons oil with the vinegar and salt and
pepper to taste. Add the chickpeas, tomatoes, olives, and parsley to the cooked potatoes and shallots. Drizzle with the dressing and toss gently to combine. Taste, adjusting seasonings if necessary. Serve warm or at room temperature… Makes 4 to 6 servings
