Potato and Chickpea Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We ate this at our local Indian restaurant recently. I decided to make it myself and we reckoned it was better as our ingedients were fresher! It was very rustic, so I wouldn't stress about how anything was cut.. Ingredients:
2 small potatoes, peeled and diced |
1 (440 g) can chickpeas, drained, rinsed and drained |
2 tomatoes, diced |
1 small cucumber, peeled and diced |
2 tablespoons sliced red onions (approximately) |
1 green chili pepper, sliced |
2 tablespoons mint, roughly chopped |
2 tablespoons fresh coriander, roughly chopped |
2 tablespoons lemon juice |
salt |
Directions:
1. Cook the potatoes until just tender (mine took 10 minutes), then cool.
2. Meanwhile, toss the other ingredients together in a bowl.
3. Add the cooled potatoes and season to taste with the salt.
4. Allow to sit for about half an hour for the flavours to come together then serve.
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