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.
2 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:1hour ›
Extra time:8hours soaking ›
Ready in:9hours20min
- Cover chickpeas with water in a bowl and let soak overnight.
- Drain chickpeas and add to a large saucepan of boiling water. Cook uncovered 1 hour or until tender. Drain and rinse.
- 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.
- In a salad bowl, combine chickpeas, potato, tomato, chillies, coriander, lime juice and sugar and toss gently to mix.
