Summery Chickpea Salad with Herb de Provence Pan Roasted Red Potatoes

I am having an amazing time preparing food from my CSA basket, all provided by Patchwork City Farms. Here's what I used from my CSA basket: Red potatoes, peppers, tomatoes, cucumbers and garlic.

This dish is quick and easy to make once your chick peas are cooked. 

Here's how to make the SUMMERY CHICK PEA SALAD: I pressure cooked from scratch some chickpeas until tender using a little bit of salt. Once this was ready, it was drained from its liquid and was allowed to cool. I then chopped up cucumbers, tomatoes, peppers, fresh garlic some thai basil. This was tossed together with a little salt, lemon juice, cumin and Harissa seasoning.

Here's how to make the HERB DE PROVENCE PAN ROASTED RED POTATOES: I cut the potatoes into threes creating medallion shapes. I then added about 2 tbs of coconut oil to a hot skillet. Next, I added the potatoes to let them brown on each side. I tossed in whole garlic cloves in while potatoes cooked. When potatoes were near done, I added a sprinkle of salt and herb de provence seasoning. Let cool and enjoy!
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Thanks Farmer J. for the amazing foods that you grow.