Indian Chickpea Potato Salad Recipes

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CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

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

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

INDIAN CHICKPEA POTATO SALAD



INDIAN CHICKPEA POTATO SALAD image

Categories     Salad     Bean     Potato     Side     Fourth of July     Picnic     Vegetarian     Buffet     Summer     Vegan

Yield 4

Number Of Ingredients 13

1 15oz can chickpeas, drained
3 cups diced cooked potato (3 cups)
1 large cucumber, diced (1.5 cups)
1/2 cup chopped tomatoes
1 cup coconut or plain yogurt (soy yogurt for vegan)
1 lime, juiced
1 teaspoon salt
1.5 teaspoons cumin
1 teaspoon coriander
1 clove garlic, pressed
1 teaspoon cayenne
1/2 teaspoon dry mustard
1/4 cup chopped cilantro

Steps:

  • Combine chickpeas, potato, cucumber, tomatoes in a large bowl. In a smaller bowl, combine yogurt, lime juice, garlic and spices to make dressing. Pour enough dressing over veggies to coat. Chill. Sprinkle with coriander just before serving.

INDIAN CHICKPEA SALAD



Indian Chickpea Salad image

Make and share this Indian Chickpea Salad recipe from Food.com.

Provided by johnnyfay

Categories     Low Cholesterol

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 (15 ounce) cans chickpeas
1/2 medium red onion
1/2 bunch cilantro
2 garlic cloves
1 medium lime
2 tablespoons olive oil
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt

Steps:

  • Empty both cans of chickpeas into colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.
  • Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl.
  • Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking.
  • Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve. The flavor intensifies as it sits so, refrigerate before serving for a stronger flavor.

Nutrition Facts : Calories 328.5, Fat 9.4, SaturatedFat 1.2, Sodium 785, Carbohydrate 52, Fiber 10.3, Sugar 0.9, Protein 11.1

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

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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