INGREDIENTS
3
purple potatoes (mine were about the size of a small sweet potato) - can sub other type of potato or roast beets
1 tbsp
olive oil
1
leek, thinly sliced
1 can
chickpeas, drained and rinsed
1/2 tsp
salt
1/4 tsp
pepper
3
celery stalks, diced - refer to photo to see size
1
cucumber, peeled and diced - refer to photo to see size
Red pepper flakes (optional)
Tahini Dressing
1/4 cup
tahini
2 tbsp
olive oil
Juice from 1 lemon, about ¼ cup
2 tbsp
Apple Cider Vinegar
2 tbsp
water
1 clove
minced garlic
1/4 cup
dill, minced
1/2 tsp
salt