Are you in the mood to prepare a fresh and tasty salad? The CHICKPEA AND POTATO SALAD is the perfect choice!
This simple and nutritious recipe combines two basic ingredients: soft potatoes and succulent chickpeas, enriched with sweet cherry tomatoes and flavorful olives.
It is a versatile dish that can be served as a side or even as a main dish for a light meal.
The combination of flavors and textures makes this salad an appetizing and healthy option for any occasion.
Follow this recipe and prepare a chickpea and potato salad that will captivate everyone’s palate.
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz canned chickpeas
- 3 potatoes
- 7 oz cherry tomatoes
- 3 oz black olives (pitted)
- 1 bunch mint
- to taste parsley (fresh)
- A few leaves basil
- to taste extra virgin olive oil
- to taste Himalayan salt (pink)
Tools
- Pot
- Bowl
- Coffee makers
Steps
Let’s start by preparing all the ingredients.
Drain and rinse the canned chickpeas.
Boil the potatoes until they become tender, then drain them, cut them into cubes, and place them in a bowl.
Cut the cherry tomatoes in half and chop the mint, parsley, and basil.
At this point, add all the ingredients to the potatoes, season with oil and salt, and gently mix to combine everything.
Let the salad rest in the refrigerator for at least 30 minutes, then divide it into individual bowls.
Before serving, garnish with a few fresh mint leaves.
Storage and Tips
Store in the fridge in an airtight container or covered with plastic wrap.
Consume within 2 days.
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