INDIAN CHICKPEA POTATO SALAD

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INDIAN CHICKPEA POTATO SALAD image

Categories     Salad     Bean     Potato     Side     Fourth of July     Picnic     Vegetarian     Buffet     Summer     Vegan

Yield 4

Number Of Ingredients 13

1 15oz can chickpeas, drained
3 cups diced cooked potato (3 cups)
1 large cucumber, diced (1.5 cups)
1/2 cup chopped tomatoes
1 cup coconut or plain yogurt (soy yogurt for vegan)
1 lime, juiced
1 teaspoon salt
1.5 teaspoons cumin
1 teaspoon coriander
1 clove garlic, pressed
1 teaspoon cayenne
1/2 teaspoon dry mustard
1/4 cup chopped cilantro

Steps:

  • Combine chickpeas, potato, cucumber, tomatoes in a large bowl. In a smaller bowl, combine yogurt, lime juice, garlic and spices to make dressing. Pour enough dressing over veggies to coat. Chill. Sprinkle with coriander just before serving.

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