Chickpea And Potato Salad With Creamy Lemon Dressi... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tunisian inspired; hearty yet fresh salad.Nice enough for company,just as nice for a brown bag lunch at work. Ingredients:
2 cups,red bliss potatoes,cubed |
1-15 oz can chickpeas-garbanzos,drained |
2 cloves of garlic,minced |
1/4 cup fresh lemon juice |
1/4 mayo |
1/2 cup greek style yogurt,or sour cream. |
1/4 tsp. siracha,harissa or chipolte adobo sauce (or more to taste) |
1 tsp.ground cumin |
1 tsp.paprika |
1 stalk celery,chopped |
1/3 cup chopped onion,red or sweet type such as vidalia |
1/4 cup,roasted red pepper,chopped |
1 tbls.fresh cilantro,chopped |
salt & pepper to taste |
2 oz,crumbled feta cheese |
Directions:
1. Steam or cook potatoes until tender,about 20 minutes.When done,rinse with cold water.Drain well,pat dry with paper towel.Place in a large bowl and chill until cold.
2. Place onion,celery,cilantro and red pepper in a small bowl and set aside,keep cold if desired.
3. Make dressing; In a small bowl add garlic,lemon juice,mayo,yogurt,cumin,hot pepper sauce and paprika.Stir well with fork,until well mixed.Keep cold.
4. When potatoes are well chilled, mix in chickpeas,the onion,celery,cilantro and red pepper.Stir to combine and add salt and pepper to taste.Fold in yogurt dressing.Stir to combine.
5. Before serving garnish with the feta cheese.
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