This is one of my favorite dishes, everybody makes it a little different but it's always delicious! This dish is perfect in the summer time but we make it throughout the year. The ingredients are simple and can be found anywhere so anybody can make this dish! I love reheating the leftovers the next day and eating it warm but it's good cold as well.
Ingredients:
3 cans cooked chickpeas (drained) 2 cups cooked rice 1 pint cherry tomatoes or a few medium sized tomatoes 1 small sweet onion 1 small jar of green olives (and a little of the brine) 2 lbs of fingerling potatoes chopped in half A container of seaweed snacks (optional) 4 tbs apple cider vinegar
Olive Oil to taste
1 Tsp of Kelp seasoning (optional)
Salt and pepper to taste
Cook rice according to instructions and prep the potatoes:
Wash and cut the eyes of the potatoes,add them to a large pot of water and bring to a boil. Cook for 15-30 minutes or until the potatoes are fork tender. Make sure to check them,they may take less or more time.
While the potatoes and rice cook,prep everything else:
Add chickpeas to a large bowl Cut cherry tomatoes in half or leave them whole if you like, cut the onion and chop the seaweed snacks if using.
Once the potatoes are cooked drain them and add everything to a large bowl:
Mix everything together and add vinegar,salt and pepper.
Serve with rice.
