Best 7 Potato And Chickpea Salad Recipes

SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
• Peel and slice the onion and set aside.
• Add the chickpeas to the other half of the baking sheet.
• In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
• Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
• Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
• Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
• Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
• Add the parsley, cilantro, and remaining dressing and toss to combine.
• Top with dried cranberries, if using.
• Enjoy!

CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS

Steps:

• In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
• Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
• Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

CHICKPEA & POTATO CURRY

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.

POTATO AND CHICKPEA SALAD

Steps:

• Cook the potatoes until just tender (mine took 10 minutes), then cool.
• Meanwhile, toss the other ingredients together in a bowl.
• Add the cooled potatoes and season to taste with the salt.
• Allow to sit for about half an hour for the flavours to come together then serve.

POTATO AND CHICKPEA SALAD RECIPE

Steps:

• To begin making Potato and Chickpea Salad Recipe, get prep with all the ingredients first.
• Take a serving dish and add the cooked potatoes and chickpeas into it.
• Toss in the remaining ingredients and stir well until combined. Adjust the seasoning according to suit your taste and serve chilled.
• Serve Potato and Chickpea Salad Recipe along with Moroccan Chickpeas And Vegetable Stew Recipe With Couscous for a wholesome dinner or with Vegetarian Pumpkin And Chickpea Soup Recipe for a light lunch.

SWEET POTATO & CHICKPEA SALAD

Steps:

• In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once., In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.

POTATO AND CHICKPEA SALAD

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.