Ketchup With That

  • Ketchup With That Kitchen
  • Blog
  • Recipe Index
  • About
  • Contact

Meatless Monday: Potato Salad with Chickpeas

August 1, 2016 Mary Leave a Comment

Jump to Recipe

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.

0 from 0 votes
Potato Salad with Chickpeas
Print
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.

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

You might like

dinner, meatless monday, vegetarian

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

Horses meeting in the pasture

Happy New Year Limoncello Lemonade

Banana Oatmeal Pancakes

Banana Oatmeal Pancakes with Maple Date Sauce

5 Egg Subsitutes for Baking

Substitutes for Eggs in Baking

Veggie Ground Round

Meatless Monday: Veggie Ground Round

Happy Canada Day!

Lemon Phyllo Tarts

Easy Lemon Phyllo Tarts (vegan)

Gingerbread Muffins with Cranberries and White Chocolate Chips

Gingerbread Muffins with Cranberries and White Chocolate Chips

Cranberry Cardamom Muffins

Cranberry Cardamom Muffins

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • Meatless Monday: 8 Free Vegetarian and Vegan PDF Cookbooks
  • 10 Free Vintage Cookbooks
  • Meatless Monday: Black Bean Cornbread Bake
  • DIY Pancake Mix
  • Layered Dip with Salsa, Avocado and Sour Cream
  • Big Batch Date Bran Muffins
  • Make-Ahead Oatmeal Refrigerator Muffins
  • Black Bean, Corn and Pumpkin Soup

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2023 · Ketchup With That