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Chickpea and potato salad

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 375 g chickpeas from the can
  • 200 g onion(s), red
  • 15 g coriander, fresh
  • 50 g spring onions
  • 6 tbsp apple cider vinegar
  • 4 tbsp garlic oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 8 hours 55 minutes

Boil the potatoes for 20-25 minutes. Meanwhile, drain the chickpeas and slice the red onions into half rings. Finely chop the cilantro and spring onions and toss everything together in a bowl. Mix together a dressing of apple cider vinegar and oil and season with salt, pepper, and/or other spices to taste. Drain the cooked potatoes, peel them, and let them cool. Then dice the potatoes and add them to the bowl. Mix everything well. It’s best to refrigerate the salad and let it sit for 8 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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