Potato Chickpea Salad Recipes

POTATO AND CHICKPEA SALAD

Potato and Chickpea Salad image

A sort of Indian flavoured potato salad. You can serve it immediately, or allow it to cool to room temp, but don't chill it, it looses flavour I think.

Provided by JustJanS

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

800 g tiny new potatoes, scrubbed,but not peeled
3 teaspoons garam masala
1/2 teaspoon chili powder
1 1/2 tablespoons olive oil
1 (425 g) can chickpeas, drained,rinsed and drained
3 medium ripe tomatoes, chopped
100 g baby spinach leaves, washed and dried
1/2 small red onion, thinly sliced
salt & fresh ground pepper
1/3 cup sour cream
1/3 cup natural yoghurt
1 1/2 teaspoons finely grated fresh lemon rind

Steps:

Preheat oven to 200c.
Place the potatoes in a large saucepan and cover with cold water.
Bring to the boil over a high heat.
Reduce the heat to medium high and cook for 8 minutes, or until just tender.
Drain the potatoes and transfer to a large baking dish.
Sprinkle with the garam masala and chilli powder.
Add the oil and toss to coat.
Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
Meanwhile place chickpeas, tomatoes, spinach and onion in a large bowl.
To make the dressing, place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
Cut the hot potatoes in half and add to the other vegetables.
Season with salt and pepper, and toss to combine.
Divide the salad amongst serving plates, dollop the dressing over each and sprinkle with a little more pepper before serving immediately.

Nutrition Facts : Calories 396, Fat 11.6, SaturatedFat 3.9, Cholesterol 11.1, Sodium 377.3, Carbohydrate 63.3, Fiber 10.1, Sugar 5.9, Protein 12

POTATO AND CHICKPEA SALAD

Potato and Chickpea Salad image

We ate this at our local Indian restaurant recently. I decided to make it myself and we reckoned it was better as our ingedients were fresher! It was very rustic, so I wouldn't stress about how anything was cut..

Provided by JustJanS

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 small potatoes, peeled and diced
1 (440 g) can chickpeas, drained, rinsed and drained
2 tomatoes, diced
1 small cucumber, peeled and diced
2 tablespoons sliced red onions (approximately)
1 green chili pepper, sliced
2 tablespoons mint, roughly chopped
2 tablespoons fresh coriander, roughly chopped
2 tablespoons lemon juice
salt

Steps:

Cook the potatoes until just tender (mine took 10 minutes), then cool.
Meanwhile, toss the other ingredients together in a bowl.
Add the cooled potatoes and season to taste with the salt.
Allow to sit for about half an hour for the flavours to come together then serve.

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