POTATO AND CHICKPEA SALAD

Potato and Chickpea Salad image

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..

Provided by JustJanS

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

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

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.

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