Potato and Chickpea Salad

JustJanS's Note:

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..

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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.

Reviews

[loof]

Nice fresh and tasty salad! I loved how light this tasted, with only lemon juice and no heavy oil or dressing. The mint was a great touch; I used white onion instead of purple as that's what I had on hand (don't care for onions so left it out of my serving). Thanks for sharing the recipe!

[Chef #362499]

Absolutely DELICIOUS and Healthy. I love the mint. It's so refreshing. It may be Indian but it's definitely got a Middle Easter flair too. Thanks for sharing JustJanS