Chickpea and Potato Salad
Made with simple ingredients, this chickpea and potato salad is sure to be a hit with everyone. It is a dish that is not only delicious but nutritious too. Light, refreshing, tangy and spicy all at the same time, it is sure to get your taste buds tingling.
One of the beauties of this salad is its versatility. It can be a satisfying main course or a side dish for a potluck. It pairs up perfectly with your favorite grilled meats or seafood. You can also enjoy it as an evening snack. Expecting last minute guests? No worries! You can whip up this hearty salad pretty quickly if you have some cans of chickpeas lying around and potatoes in your pantry.
Salad Ingredients:
Chickpeas: These little legumes are a powerhouse of protein and fiber. You can boil your own chickpeas or use canned. If using canned ones, make sure to drain and wash it.
Potatoes: Boiling this starchy, comforting vegetable and then sautéing it gives this salad a crunchy texture.
Nuts: An unusual addition but it creates the ultimate salty crunch factor. Skip it in case of nut allergies and replace it with your favorite chips.
Vegetables (optional): You can add red onions, cherry tomatoes, cucumbers, and bell peppers. These will not only add color but also boosts up the volume.
Dressing: A very simple zesty dressing is made using tamarind.
Usually, I serve it by drizzling my tamarind chutney and my cilantro & mint chutney over it. You can find both recipes on my blog.
This salad is more than just a side dish; it is a hearty, healthy, and heavenly delight that can stand alone as a satisfying meal or complement your favorite mains. It is a go-to recipe for those days when you want something delicious without spending hours in the kitchen.
Chickpea and Potato Salad
Ingredients
- 4 cups boiled chickpeas (if using canned, rinse them under cold water)
- 2 large boiled potatoes (cut into cubes)
- 2 tablespoons tamarind dressing (recipe below)
- 2-3 tablespoons oil
- 1/2 cup peanuts /walnuts /pecans (coarsely chopped)
- 1/2 cup papri / crunchy chips (optional)
Tamarind Dressing
- 2 tablespoons tamarind paste
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
- 1/4 teaspoon cumin powder
- 1-2 teaspoon chili garlic sauce
Instructions
- In a non-stick frying pan on high heat, add 2 tablespoons of oil.
- Once hot, add the chickpeas and sauté until it slightly changes color (takes 3-4 minutes). Make sure to stir constantly. Once done, transfer to a big bowl.
- In the same pan, add 2 tablespoons more oil.
- Once heated, add the cubed potatoes.
- DON'T touch them for 45 seconds and then start stirring. That 45 seconds wait allows a crust to develop on one side of the potatoes. Keep stirring until all sides are lightly browned.
- Transfer to the same bowl with the chickpeas.
- Let both of them cool completely.
- In another smaller bowl, mix the ingredients mentioned under "Tamarind Dressing".
- Taste and adjust before pouring over the chickpeas and potatoes. Stir.
- Then add the nuts and just give it one final mix. Do not over mix.
- If you like extra crunch, top with papri or any crunchy but firm chips of your choice.
Notes
- Instead of pan frying the chickpeas and potatoes, it can be done in an air fryer which is definitely much quicker. Mix 1-2 tablespoons of oil to the chickpeas & air fry at 400F for 4 minutes. Make sure to give it a shake midway.
Then follow the same for the potatoes. - To save time, you can use canned chickpeas and canned baby potatoes. Just make sure to drain the water completely.
- It keeps well in the fridge for a maximum of three days.
