Chickpea and Potato Salad

    9 hours 20 minutes

    It's best to use dried chickpeas for this salad, they have a much better flavour than tinned. Just put them in to soak the night before.


    Victoria, Australia
    2 people made this

    Serves: 6 

    • 1 cup dried chickpeas
    • 1 large potato, cubed
    • 2 tablespoons oil
    • 1 clove garlic, crushed
    • 2 teaspoons cumin
    • 1 tomato, diced
    • 2 small green chillies, diced
    • 2 tablespoons fresh coriander, chopped
    • 2 tablespoons lime juice
    • 1 teaspoon sugar

    Preparation:20min  ›  Cook:1hour  ›  Extra time:8hours soaking  ›  Ready in:9hours20min 

    1. Cover chickpeas with water in a bowl and let soak overnight.
    2. Drain chickpeas and add to a large saucepan of boiling water. Cook uncovered 1 hour or until tender. Drain and rinse.
    3. Heat oil in a frypan, add potato, garlic and cumin and cook over medium heat 5 minutes or until potato is tender, stirring constantly. Let cool.
    4. In a salad bowl, combine chickpeas, potato, tomato, chillies, coriander, lime juice and sugar and toss gently to mix.

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