PREPARATION INSTRUCTIONS:

• This is intended to be served cold, but if you’d like to warm the potatoes up do so in the vacuum bag in which they are packed, in a pot of simmering water.
• To assemble plates, layer arugula/herb mix, potatoes, chickpeas, onion petals, and radishes (water drained off). Dollop chard stem salsa verde over the platter and drizzle chili vinaigrette over everything.
• Scatter any remaining arugula/herb mix over the platter. Serve!

INGREDIENTS: Chickpeas, bbq spice, salt, olive oil, arugula, parsley, mint, basil, dill, chard stem salsa verde (parsley, olive oil, garlic, scallion, salt, pepper, lemon juice, capers, chard stems), chili vinaigrette (smoked fresno hot sauce, limes, olive oil, mustard, harissa, salt), radishes