Potato And Chickpea Salad Recipes

Steps:

• In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
• Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
• Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

Steps:

• In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once., In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.

Steps:

• Preheat the oven to 425ºF (220ºC).
• Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
• Peel and slice the onion and set aside.
• Add the chickpeas to the other half of the baking sheet.
• In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
• Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
• Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
• Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
• Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
• Add the parsley, cilantro, and remaining dressing and toss to combine.
• Top with dried cranberries, if using.
• Enjoy!

Steps:

• Preheat oven to 200c.
• Place the potatoes in a large saucepan and cover with cold water.
• Bring to the boil over a high heat.
• Reduce the heat to medium high and cook for 8 minutes, or until just tender.
• Drain the potatoes and transfer to a large baking dish.
• Sprinkle with the garam masala and chilli powder.
• Add the oil and toss to coat.
• Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
• Meanwhile place chickpeas, tomatoes, spinach and onion in a large bowl.
• To make the dressing, place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
• Cut the hot potatoes in half and add to the other vegetables.
• Season with salt and pepper, and toss to combine.
• Divide the salad amongst serving plates, dollop the dressing over each and sprinkle with a little more pepper before serving immediately.

Steps:

• Cook the potatoes until just tender (mine took 10 minutes), then cool.
• Meanwhile, toss the other ingredients together in a bowl.
• Add the cooled potatoes and season to taste with the salt.
• Allow to sit for about half an hour for the flavours to come together then serve.

Steps:

• Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
• When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.