Ranch Salad with Red Potatoes & Smoky Chickpeas

It was bound to happen.  I would eventually have to happen upon a recipe in Isa Does It that just didn’t work out for me.  The 21st recipe I’ve made since acquiring this amazing and beautiful cookbook will probably not be made again in my kitchen but it does have some awesomeness that I’ll steal for future use.

You may be wondering how a salad could be problematic.  The salad itself is quite straightforward with limited ingredients.  Hearty romain, boiled red potatoes (I used a medley of baby purple, red, and yellow potatoes because their adorableness was calling to me at the grocery), and thinly sliced red onions were the main ingredients; I added grape tomatoes for color and sweetness.  It was the avocado ranch dressing that sounded so scrumptious but never quite came together.  Of course, it was the beautifully photographed bright green avocado dressing that made me want to make this salad in the first place.

IMG_6417The dressing is a simple blend of avocado, vegetable broth, lemon, garlic, and herbs.  My avocado was ripe and a lovely green, until I made the dressing.  It turned a not so appetizing brown color as soon as I started to blend.  Is my broth too dark, my paprika??  I have no idea.  I decided to give it a taste and it wasn’t terrible but it wasn’t great either.

IMG_6401

The awesomeness I promised at the beginning of this post comes from the smoky chickpeas.  The simplest thing in the world – sauté cooked chickpeas with tamari and liquid smoke – results in the most delicious chickpea that is perfect for salads.  They are smoky and salty, reminiscent of bacon.  Those little nuggets of goodness will be made again for sure.

IMG_6401I envision roasted potatoes (boiled have never been my favorite), and smoky chickpeas in future salads.   I’ll probably stick with Briny Caesar Dressing unless others have suggestions to make this dressing work out.

Isa Does It Recipes: 21