Cold Chickpea Potato Salad With Yogurt-Mustard Dressing, Onions and Gherkins
A super creamy potato salad with chickpeas
Ingredients
- 550 g potatoes 19.5 oz
- 1 can chickpeas, drained and rinsed 15 oz
- ⅓ cup finely chopped red onion
- ⅓ heaped cup finely chopped gherkins
- 3 tablespoon fresh chives finely chopped
- 2 tablespoon fresh dill finely chopped
- salt and pepper to taste
Dessert
- 1 teaspoon wholegrain mustard
- salt to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoon extra virgin olive oil
- ⅓ cup plain unsweetened yogurt of choice I used unsweetened soy
Instructions
Boil the Potatoes
- Start by cutting the potatoes into similar sized chunks. I keep the skin on but you can peel them if you prefer. Place them in a pot with boiling water. Cook them for about 8-10 minutes, just until they're fork-tender. You don't want mush here, so keep an eye on them. Once they're done, drain and let them cool slightly.550 g potatoes
Get the Base Ready
- While the potatoes are cooking, finely chop the onions and put them in a bowl with cold water. This will reove some of the sharpness of raw onions.Drain and rinse the chickpeas, finely chop the gherkins, chives, and dill and place them into a big mixing bowl.1 can chickpeas, drained and rinsed, ⅓ cup finely chopped red onion, ⅓ heaped cup finely chopped gherkins, 3 tablespoon fresh chives, 2 tablespoon fresh dill
Whip Up the Dressing
- In a smaller bowl, first whisk together mustard, balsamic vinegar and a pinch of salt. Then add the olive oil and yogurt and mix it all in. Give it a little taste and adjust salt.1 teaspoon wholegrain mustard, salt to taste, 1 tablespoon balsamic vinegar, 2 tablespoon extra virgin olive oil, ⅓ cup plain unsweetened yogurt of choice
Bring It All Together
- Add your cooled down potatoes to the bowl with the chickpea mix. Pour the dressing all over and gently toss everything until it's coated. The potatoes are delicate, so do it gently. Taste and adjust salt and peppersalt and pepper
Serve or Chill
- You can serve it right away, or pop it in the fridge for about 30 minutes to chill. Both ways are honestly great.
Tried this recipe?Let us know how it was!