CURRY POTATO SALAD

Name: CURRY POTATO SALAD
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 2 lbs. baby potatoes (I used yukon gold), cut into 3/4 – 1 inch pieces; 3/4 cup carrots, shredded or chopped small; 1/2 cup celery, thinly sliced (some leaves ok too); 1/2 cup green onions, thinly sliced; 1 can (14 oz.) chickpeas, drained and rinsed; 1/4 cup chopped cilantro; mineral salt & fresh cracked pepper, to taste; chopped chives, to garnish (optional); 5 tablespoons tahini (+ 5 tablespoons water, + more as needed); juice from 1 lemon (about 2 tablespoons); 2 teaspoons curry powder; 1 – 2 teaspoons hot sauce (I used sriracha) or 1/4 – 1/2 teaspoon cayenne or hot paprika powder; 1/2 teaspoon onion powder; pinch of salt