Absolutely hits the spot on a cold winter day.

Fingerling Potato Salad with Crispy Chickpeas, Capers, Roasted Garlic Mustard Green Pesto

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 1 hour |  Serves: 4-6


Roasted Garlic Mustard Green Pesto

  • 2 medium heads of garlic
  • 1/4 cup almonds, lightly toasted in a dry skillet until golden brown
  • 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil + additional to thin if necessary
  • salt + pepper to taste

Crispy Chickpeas & Capers

  • 1 1/2  cups cooked chickpeas- if from the can rinsed, drained and patted dry
  • 1/4 cup capers, drained and patted dry
  • 2 cloves of garlic, chopped
  • 1/2 teaspoon ground coriander
  • pinch of salt + pepper
  • 3 Tablespoons olive oil


  • 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole
  • 2 Tablespoons olive oil
  • salt + pepper
  • Parmesan cheese for serving


  1. Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.
  2. Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.
  3. Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.
  4. Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)
  5. In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary.  Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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