Potato And Chickpea Salad Recipes

CHICKPEA SALAD RECIPE

Steps:

• Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
• Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

POTATO AND CHICKPEA SALAD RECIPE

Steps:

• To begin making Potato and Chickpea Salad Recipe, get prep with all the ingredients first.
• Take a serving dish and add the cooked potatoes and chickpeas into it.
• Toss in the remaining ingredients and stir well until combined. Adjust the seasoning according to suit your taste and serve chilled.
• Serve Potato and Chickpea Salad Recipe along with Moroccan Chickpeas And Vegetable Stew Recipe With Couscous for a wholesome dinner or with Vegetarian Pumpkin And Chickpea Soup Recipe for a light lunch.

POTATO AND CHICKPEA SALAD

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.

CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS

Steps:

• In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
• Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
• Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

POTATO AND CHICKPEA SALAD

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.