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Potato Chickpea Salad
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Potato Chickpea Salad

Fresh, filling, and full of flavor, this Potato Chickpea Salad is your new go-to for healthy lunches and light dinners.
Course Salad
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 230kcal
Cost $6

Ingredients

  • 2 cups boiled and cubed potatoes cooled
  • 1½ cups canned chickpeas rinsed and drained
  • 1 small red onion finely chopped
  • 1 medium cucumber diced
  • 1 medium tomato diced
  • ¼ cup chopped fresh cilantro or parsley
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon roasted cumin powder
  • ½ teaspoon paprika or chili powder
  • Salt and black pepper to taste

Instructions

  • Boil the Potatoes: Start by peeling and boiling the potatoes in salted water until fork-tender. Drain and let them cool completely.
  • Chop the Veggies: While the potatoes are cooling, dice the onion, cucumber, and tomato. Chop the cilantro or parsley.
  • Mix the Base: In a large mixing bowl, add the cooled potatoes and chickpeas.
  • Add Veggies & Herbs: Add in the chopped onion, cucumber, tomato, and fresh herbs.
  • Prepare Dressing: In a small bowl, whisk together lemon juice, olive oil, cumin powder, paprika, salt, and black pepper.
  • Toss Everything: Pour the dressing over the salad and gently toss until all ingredients are well coated.
  • Serve or Chill: Serve immediately or refrigerate for 15–20 minutes to let the flavors meld.

Notes

  1. Use waxy potatoes like Yukon Gold for the best texture—they hold up better in salads.
  2. Cool the potatoes completely before mixing to avoid a mushy salad.
  3. Adjust spice levels to your preference—add green chili or red pepper flakes for more heat.
  4. Let it rest in the fridge for 15–30 minutes so the flavors blend beautifully before serving.