Potato salad à la Schnauder with chickpeas

Ingredients for 4 servings:

• 1 kg potatoes
• 1 bunch of spring onions
• 1 can of chickpeas (400 g)
• 200 ml soy cream (Soy Cream Cuisine)
• 5 tomatoes, dried
• 8 gherkins
• 165 g cucumber juice
• 1 ½ tsp mustard
• 1 ½ tsp cumin
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 50 minutes

Peel and finely chop the potatoes, preferably dice them. Then place them in a saucepan with plenty of water and salt and cook for about 20 minutes, until tender (time varies depending on the type of potato). Meanwhile, slice the leek into rings, just over halfway through, and add them to a pan. Slice the remaining leek into rings, but add them to the bowl where everything will be mixed later. Drain the chickpeas and then add them to the pan with the leek rings. Add about half of the oil from the sun-dried tomatoes to the pan (alternatively, use 3 tablespoons of rapeseed oil) and fry the mixture over high heat until the chickpeas are browned. Meanwhile, finely chop the sun-dried tomatoes and gherkins. Add both to the bowl with the leek rings and baste with the gherkin liquid. When the potatoes are tender, drain the water, rinse briefly, and then add them to the bowl along with the browned chickpeas. Now add the soy cream and the seasonings, and mix everything together until the potato salad is nice and creamy. Taste the salad and adjust the seasoning if necessary, but be careful: potato salad is usually prepared the day before and therefore still has time to marinate, which intensifies the flavor.