Best 4 Indian Chickpea Potato Salad Recipes

**A Delightful Culinary Journey: Embark on a Flavorful Expedition with Indian Chickpea Potato Salad Recipes**

Immerse yourself in a symphony of flavors with our curated collection of Indian chickpea potato salad recipes. These delectable dishes, rooted in the vibrant tapestry of Indian cuisine, offer a captivating blend of textures, spices, and aromas. From the classic and timeless to the innovative and contemporary, our recipes cater to every palate, promising an unforgettable culinary experience. Discover the magic of combining chickpeas and potatoes, two humble ingredients transformed into a symphony of flavors. Embark on a culinary adventure and explore the diverse range of recipes within this article, each offering a unique interpretation of this beloved dish.

**Recipe 1: A Traditional Twist - Classic Indian Chickpea Potato Salad**

This recipe captures the essence of traditional Indian flavors, featuring a harmonious blend of spices like cumin, coriander, and turmeric. The addition of tangy tamarind and refreshing cilantro adds a delightful contrast to the creamy texture of chickpeas and potatoes.

**Recipe 2: A Burst of Freshness - Green Chickpea Potato Salad**

This vibrant salad incorporates the goodness of fresh green peas, adding a pop of color and a sweet, earthy flavor. The use of yogurt and mint imparts a cooling effect, making this salad perfect for warm summer days.

**Recipe 3: A Touch of Elegance - Roasted Chickpea Potato Salad**

Experience a symphony of flavors in this roasted chickpea potato salad, where the roasting process caramelizes the vegetables, enhancing their natural sweetness. The addition of roasted cashews adds a crunchy texture and a nutty flavor, creating a delightful contrast.

**Recipe 4: A Culinary Fusion - Mexican-Inspired Chickpea Potato Salad**

This fusion recipe brings together the zest of Mexican flavors with the classic Indian combination of chickpeas and potatoes. The tangy dressing, infused with lime juice, chili powder, and cumin, adds a vibrant kick, while the addition of sweet corn and black beans creates a fiesta of textures and flavors.

**Recipe 5: A Healthy Indulgence - Quinoa Chickpea Potato Salad**

This health-conscious recipe combines the goodness of quinoa, chickpeas, and potatoes, resulting in a nutritious and flavorful salad. The use of lemon-tahini dressing adds a creamy tang, while fresh herbs like parsley and mint provide a refreshing touch.

**Recipe 6: A Spicy Twist - Spicy Szechuan Chickpea Potato Salad**

This recipe takes you on a culinary journey to the fiery flavors of Szechuan cuisine. The combination of chili oil, garlic, and ginger creates a tantalizingly spicy dressing that complements the mild flavors of chickpeas and potatoes.

**Recipe 7: A Sweet and Tangy Delight - Sweet Potato Chickpea Salad**

This unique recipe introduces the natural sweetness of roasted sweet potatoes to the classic chickpea potato salad. The tangy dressing, made with apple cider vinegar and honey, adds a delightful balance of flavors, creating a salad that is both sweet and savory.

**Recipe 8: A Vegan Delight - Vegan Chickpea Potato Salad**

This vegan version of the classic salad caters to those with dietary restrictions or those seeking a plant-based meal. Creamy avocado and tangy lemon juice replace mayonnaise, while a blend of spices and herbs provides a flavorful twist.

**Recipe 9: A Gluten-Free Option - Gluten-Free Chickpea Potato Salad**

This recipe ensures that everyone can enjoy the deliciousness of chickpea potato salad, regardless of gluten sensitivities. With the use of gluten-free bread crumbs and a flavorful dressing made from olive oil, vinegar, and mustard, this salad offers a delightful gluten-free alternative.

**Recipe 10: A Party Pleaser - Chickpea Potato Salad with Bacon**

This crowd-pleasing recipe adds crispy bacon to the classic chickpea potato salad, creating a smoky and savory twist. The combination of bacon, tangy dressing, and creamy mayonnaise is sure to be a hit at any gathering.

Here are our top 4 tried and tested recipes!

CHICKPEA & POTATO CURRY

Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Easy Chickpea Curry with Potato (Chana Aloo Curry) image

Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)

Provided by Nagi | RecipeTin Eats

Categories Curry Dinner

Time 40m

Number Of Ingredients 20

Ingredients

2 tbsp curry powder ((Note 3))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated))
1 1/2 tsp smoked paprika ((or normal or sweet))
2 tsp dried thyme leaves ((or 3 tsp fresh))
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper ((or 1/2 tsp black pepper))
3 tbsp (65ml) cooking oil ((I used vegetable))
2 large garlic cloves (, minced)
1 large onion (, diced (brown, white, yellow))
1 1/2 cups (225g) potatoes (, cut into 1.2cm / 1/2" cubes)
28 oz / 800g canned chickpeas (2 x 14oz/400g cans) (, drained (Note 3))
14 oz / 400g canned crushed tomatoes
2 cups (500ml) vegetable or chicken broth/stock
2 scallion/shallot stems (, sliced (green & white part))
2 tbsp fresh parsley (, finely chopped (or coriander/cilantro))
Salt to taste
Basmati rice
White rice

Steps:

Heat oil in a large pot or very deep skillet over medium high heat.
Add onion and garlic, cook for 3 minutes until onion is translucent.
Add Curry Spices and stir for 1 minute.
Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g

ALOO CHANA CHAAT | POTATO CHICKPEAS SALAD | CHATPATA ALOO CHAT

ALOO CHANA CHAAT | POTATO CHICKPEAS SALAD | CHATPATA ALOO CHAT image

Aloo Chana Chaat or Potato Chickpea Salad is a sweet, spicy and tangy - all in one recipe that can be served as a starter or even had as an evening snack. One of the best snack that you can make this Diwali, Thanksgiving or Christmas.

Provided by Kushi

Categories Appetizer Side Dish snacks

Number Of Ingredients 13

Ingredients

3 Medium sized potatoes, cubed
2 cups Chole or Chickpeas, boiled and drained
1 Red onion chopped
2 Tomatoes chopped
1/4 cup Coriander leaves or Cilantro
1 1/2 tsp Chaat Masala
1 1/2 tbsp Lemon juice
Chile powder (as needed)
Salt, to taste
1 tbsp Tamarind
1 1/2 tbsp Brown sugar or jaggery
1/2 tsp Chaat Masala
Sev, for garnish

Steps:

Soak tamarind in around 1/2 cup of hot water for an hour and then squeeze out the juice from tamarind. Discard the fibrous pulp.
To this tamarind water, add salt, brown sugar or jaggery, chaat masala and mix. Bring this to a boil for 4 to 5 minutes or till it thickens.
I like cripsy potatoes for the chaat. So I have deep fried them in oil. For a healthy version you can simply use boiled potatoes.
For additional crunch, after frying potatoes, I have fried around 4 tbsp of boiled/canned chickpeas. (this is optional)
In a large bowl, add boiled chickpeas, red onion, tomatoes, coriander leaves, chaat masala, lemon juice, salt to taste, chile powder, tamarind chutney and toss till combined.
Finally add the fried potatoes and mix well.
Transfer this to serving bowl. Garnish it with sev, fried chickpeas.
Aloo Chana Chaat or Potato Chickpea Salad is ready. Serve immediately and enjoy!

POTATO AND CHICKPEA SALAD

Potato and Chickpea Salad image

A sort of Indian flavoured potato salad. You can serve it immediately, or allow it to cool to room temp, but don't chill it, it looses flavour I think.

Provided by JustJanS

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

800 g tiny new potatoes, scrubbed,but not peeled
3 teaspoons garam masala
1/2 teaspoon chili powder
1 1/2 tablespoons olive oil
1 (425 g) can chickpeas, drained,rinsed and drained
3 medium ripe tomatoes, chopped
100 g baby spinach leaves, washed and dried
1/2 small red onion, thinly sliced
salt & fresh ground pepper
1/3 cup sour cream
1/3 cup natural yoghurt
1 1/2 teaspoons finely grated fresh lemon rind

Steps:

Preheat oven to 200c.
Place the potatoes in a large saucepan and cover with cold water.
Bring to the boil over a high heat.
Reduce the heat to medium high and cook for 8 minutes, or until just tender.
Drain the potatoes and transfer to a large baking dish.
Sprinkle with the garam masala and chilli powder.
Add the oil and toss to coat.
Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
Meanwhile place chickpeas, tomatoes, spinach and onion in a large bowl.
To make the dressing, place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
Cut the hot potatoes in half and add to the other vegetables.
Season with salt and pepper, and toss to combine.
Divide the salad amongst serving plates, dollop the dressing over each and sprinkle with a little more pepper before serving immediately.

Nutrition Facts : Calories 396, Fat 11.6, SaturatedFat 3.9, Cholesterol 11.1, Sodium 377.3, Carbohydrate 63.3, Fiber 10.1, Sugar 5.9, Protein 12

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the overall taste of your salad.
Don't overcook the potatoes: They should be tender but still have a little bit of bite to them.
Let the salad cool completely before serving: This will allow the flavors to meld together.
Garnish with fresh herbs or vegetables: This will add a pop of color and flavor to your salad.

Conclusion:

Indian chickpea potato salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a healthy and flavorful salad, give this recipe a try. You won't be disappointed!