Category
Salad
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Welcome to the world of deli-style Potato Chickpea Salad! This salad is a delicious and healthy addition to your meal, full of flavor and fun textures. It’s the perfect dish for summer picnics with friends or simply as a light lunch at home during those long, hot days. Whether you’re looking for something vegan-friendly or just want to add some extra nutrition into your day – this easy to make potato chickpea salad will certainly do the trick! With its crunchy chunks of potatoes and toothsome chickpeas mixed in tangy vinaigrette dressing – it can be transformed from side dish to main course in no time. Keep reading for all our tips on making it just right, plus plenty more great ideas about how you can enjoy each bite.
Ingredients
- 2-3 potatoes, thinly sliced
- 1cup canned chickpeas
- 1 avocado, diced
- 1 red pepper, sliced
- 1 tbsp coconut, shredded
- 1/2 cup Greek yogurt
-
3+4 tbs olive oil
- 1 lemon, juice only
- 1/2 tsp curry
-
1/2tsp salt
-
1/4 tsp pepper, black
Directions
1. Heat 4 tbs of olive oil in a non-stick pan and fry the potatoes for 5-7 minutes. Season with salt and pepper and add the chickpeas to the pan.
2. In the meantime, whisk the yogurt with thew remaining olive oil, lemon juice, coconut, curry and season to taste with salt and pepper.
- 3. Mix the potatoes and chickpeas with the peppers.
- Top with the avocado pieces and serve warm drizzled with the yogurt dressing.
Recipe Note
Products used in this Recipe:
