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Chickpea and Potato Salad

Falak
Print Recipe
Course Salad, Side Dish
Cuisine American
Servings 5 people

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

  1. 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.
  2. To save time, you can use canned chickpeas and canned baby potatoes. Just make sure to drain the water completely.
  3. It keeps well in the fridge for a maximum of three days.