Potato And Chickpea Salad Recipe

Name: Potato And Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; DRESSING; 1/3 cup sour cream; 1/3 cup natural yoghurt; 1 1/2 teaspoons finely grated fresh lemon rind

Servings: persons

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
DRESSING
1/3 cup sour cream
1/3 cup natural yoghurt
1 1/2 teaspoons finely grated fresh lemon rind

1
Preheat oven to 200c.
2
Place the potatoes in a large saucepan and cover with cold water.
3
Bring to the boil over a high heat.
4
Reduce the heat to medium high and cook for 8 minutes, or until just tender.
5
Drain the potatoes and transfer to a large baking dish.
6
Sprinkle with the garam masala and chilli powder.
7
Add the oil and toss to coat.
8
Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
9
Meanwhile place chickpeas, tomatoes, spinach and onion in a large bowl.
10
To make the dressing, place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
11
Cut the hot potatoes in half and add to the other vegetables.
12
Season with salt and pepper, and toss to combine.
13
Divide the salad amongst serving plates, dollop the dressing over each and sprinkle with a little more pepper before serving immediately.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 800 g tiny new potatoes, scrubbed,but not peeled, 3 teaspoons garam masala, 1/2 teaspoon chili powder, 1 1/2 tablespoons olive oil, and more.

Yes, Potato And Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato And Chickpea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions