Meatless Monday: Potato Salad with Chickpeas

A smooth avocado dressing turns this Potato Salad with Chickpeas from a side dish into a main course.

Add some greens, and maybe grilled flatbread or crusty rolls, and your meal is ready.

The dressing merges with the lemon juice that the potatoes marinate in as they cool, giving the salad a good zip.

You can use any kind of potatoes for this recipe, but it is especially good with small new ones.

Whatever kind you use, remember not to overcook your spuds or they will start to fall apart when you toss the salad.

Undercook the potatoes slightly, then take them off the heat and let them sit in the hot cooking water for a few minutes – they should be perfect.

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Meatless Monday: Potato Salad with Chickpeas

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

The addition of chickpeas makes this potato salad substantial enough to serve as a main course. You can serve over fresh greens, or with a side of steamed veggies and some naan or crusty rolls.

Servings: 6 -8 servings

Author: Mary Gillespie

Ingredients

• 2 lbs / 900 g cleaned unpeeled potatoes (or about 8 cups / 2 liters of potatoes cut into 1-1/2 inch / 3.75 cm chunks)
• 2 cups / 500 ml cooked chickpeas
• 1/2 teaspoon / 2.5 ml salt
• 1/2 cup / 125 ml lemon juice
• 1/4 cup / 60 ml thinly sliced onion
• 1 avocado
• 1/4 cup / 60 ml mayonnaise
• 1/4 cup / 60 ml sour cream or Greek yogurt
• 1/2 teaspoon / 2.5 ml salt
• 1/4 cup / 60 ml chopped fresh parsley
• 1/4 teaspoon / 1.25 ml ground pepper

Instructions

1. Bring a large pot of water to a boil, and add the potatoes and 1/2 teaspoon salt.
2. Reduce heat to allow potatoes to simmer. Simmer for 5 minutes, then test with a fork. If you can pierce the potato pieces with a knife or fork, but they are not completely soft, remove from the heat and let sit for 3-5 minutes until they are soft but hold their shape and the skins do not separate from the pieces of potato.
3. Drain potatoes and place in large mixing bowl. Add the chickpeas and sliced onion and toss with the lemon juice. Let cool to room temperature.
4. Meanwhile, make dressing by mashing avocado in a small bowl until smooth. Add mayonnaise and sour cream and stir until thoroughly blended.
5. When potatoes have cooled, add dressing, 1/2 teaspoon / 2.5 ml salt, parsley and pepper. Toss gently until blended.
6. Refrigerate salad until ready to serve. It will keep in the fridge for 2-3 days.