Description
A nutritious and filling salad combining potatoes and chickpeas for a protein-rich meal. Perfect for lunch or a light dinner.
Ingredients
- 2 cups boiled potatoes, cubed
- 1 cup cooked chickpeas
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
Instructions
- In a large bowl, combine potatoes, chickpeas, red onion, and parsley.
- In a small bowl, whisk olive oil, lemon juice, salt, pepper, and cumin.
- Pour the dressing over the salad and toss gently to coat.
- Refrigerate for 15 minutes before serving.
Notes
- For extra flavor, add a pinch of smoked paprika.
- Use fresh lemon juice for the best taste.
- Can be stored in the fridge for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean