Greek Potato and Chickpea Salad
From jo_jo_ba 15 years ago
- 15 minutes to make
- Serves 6
Black olives, chickpeas, potatoes and lemons combine in this delicious and healthy Mediterranean lunch recipe that just gets better with age! If you can, get organic chickpeas and potatoes for optimum nutrition.
Ingredients
- **Dressing ** shopping list
- 2 tbsp cold vegetable broth shopping list
- 2 tbsp lemon juice shopping list
- 1 tsp grated lemon zest shopping list
- 1 tbsp Dijon mustard shopping list
- **Salad** shopping list
- 1lb red-skinned new potatoes, scrubbed, quartered and steamed shopping list
- 1 large red onion, thinly sliced shopping list
- 15oz cooked chickpeas, rinsed and drained shopping list
- 6oz cherry tomatoes, halved shopping list
- 2oz black olives, pitted & chopped shopping list
- 3 tbsp fresh oregano, chopped shopping list
How to make it
- Whisk together the dressing ingredients in a small bowl, set aside.
- Put the potatoes into a bowl.
- While still warm, pour half of the dressing over them and toss.
- Cool to room temperature.
- Add the onion, chickpeas, tomatoes, olives & oregano.
- Pour on the remaining dressing, toss together and serve at room temperature.
The Rating
Reviewed by 9 people-
looks wonderful!
midgelet
in Whereabouts loved it
-
sounds very healthy to me
herby
in Albany loved it
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perfect for a lighter potato salad in the summer. Thanks!
tazoncaffeine
in Manchester loved it
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