Spiced Potato and Chickpea Salad with Creamy Lemon Dressing
This vibrant Spiced Potato and Chickpea Salad combines tender roasted new potatoes and protein-rich chickpeas with a medley of fresh vegetables, all infused with warm Indian spices. The creamy lemon dressing ties the flavors together and adds a delightful tang. Served warm or at room temperature, this salad is perfect for lunch or as a hearty snack. Its unique blend of spices and fresh ingredients makes it not only delicious but also visually appealing. Enjoy it as a light meal or as a side dish at your next gathering.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
tiny new potatoes
800 (scrubbed but not peeled)
garam masala
3 (teaspoons)
chili powder
1/2 (teaspoon)
olive oil
1 1/2 (tablespoons)
chickpeas
1 (425 g can, drained and rinsed)
ripe tomatoes
3 (medium, chopped)
baby spinach leaves
100 (washed and dried)
red onion
1/2 (small, thinly sliced)
salt
(to taste)
fresh ground pepper
(to taste)
sour cream
1/3 (cup)
natural yoghurt
1/3 (cup)
fresh lemon rind
1 1/2 (teaspoons, finely grated)
Instructions
1
Preheat your oven to 200°C (400°F).
2
In a large saucepan, place the scrubbed new potatoes and cover them with cold water. Bring this to a boil over high heat.
3
Once boiling, reduce the heat to medium-high and simmer the potatoes for about 8 minutes, or until they are just tender but not mushy.
4
Drain the potatoes and transfer them to a large baking dish. Sprinkle the garam masala and chili powder over the potatoes, then drizzle with olive oil. Toss gently to ensure the potatoes are evenly coated.
5
Spread the potatoes in a single layer in the baking dish and roast in the preheated oven for about 10 minutes, or until they are crisp and golden.
6
While the potatoes are roasting, prepare the salad mixture. In a large bowl, combine the drained and rinsed chickpeas, chopped tomatoes, washed baby spinach leaves, and thinly sliced red onion.
7
Next, prepare the dressing. In a small bowl, whisk together the sour cream, natural yogurt, finely grated lemon rind, and a splash of water to achieve your desired consistency. Adjust seasoning as needed.
8
Once the potatoes are finished roasting, carefully cut them in half and add them to the bowl with the vegetables. Season the mixture with salt and freshly ground pepper.
9
Gently toss the salad to combine all ingredients. Serve the salad on individual plates, generously dolloping the creamy dressing over each serving and adding a sprinkle of extra pepper before enjoying your vibrant dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Spiced Potato and Chickpea Salad?
It is a vibrant salad that combines tender roasted new potatoes and protein-rich chickpeas with fresh vegetables and warm Indian spices, topped with a creamy lemon dressing.
What are the primary ingredients for this salad?
The main components include tiny new potatoes, canned chickpeas, ripe tomatoes, baby spinach, red onion, and a dressing made of sour cream, yogurt, and lemon rind.
How should I prepare the potatoes?
Scrub the potatoes but leave the skin on. Boil them for 8 minutes until tender, then toss with spices and olive oil before roasting.
What spices give this salad its Indian flavor?
The recipe uses a combination of garam masala and chili powder to provide warm and slightly spicy notes.
At what temperature should the oven be set?
The oven should be preheated to 200°C (400°F) for roasting the potatoes.
How long do the potatoes need to boil?
The potatoes should simmer for approximately 8 minutes so they are tender but not mushy.
How long should the potatoes be roasted?
Roast the potatoes for about 10 minutes until they become crisp and golden.
What ingredients are in the creamy lemon dressing?
The dressing consists of sour cream, natural yogurt, finely grated lemon rind, and a splash of water.
How can I make this recipe vegan?
To make it vegan, replace the sour cream and natural yogurt with plant-based alternatives like coconut yogurt or cashew cream.
Is this salad gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free.
Do I need to peel the potatoes?
No, the recipe recommends using tiny new potatoes scrubbed but not peeled for better texture and nutrition.
What type of chickpeas should I use?
The recipe calls for one 425g can of chickpeas, which should be thoroughly drained and rinsed before use.
What kind of tomatoes are best for this salad?
Use three medium-sized ripe tomatoes, chopped into pieces.
Can I substitute the baby spinach?
Yes, you can substitute baby spinach with other leafy greens like arugula or shredded kale if desired.
How do I adjust the dressing consistency?
You can add a small splash of water to the dressing mixture until it reaches your preferred drizzling consistency.
Should the salad be served hot or cold?
This salad is versatile and can be served either warm or at room temperature.
How should the red onion be prepared?
The red onion should be sliced very thinly to ensure it blends well with the other salad ingredients.
Can I add more heat to the recipe?
Yes, you can increase the amount of chili powder or add fresh chopped green chilies for extra spice.
What if I don't have garam masala?
You can substitute garam masala with a mild curry powder, though the flavor profile will change slightly.
Can I use Greek yogurt instead of natural yogurt?
Yes, Greek yogurt works well and will provide a slightly thicker, tangier base for the dressing.
Is this salad suitable for meal prep?
Yes, you can prepare the components in advance, but it is best to store the dressing separately until ready to serve.
How should leftovers be stored?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Can I freeze this salad?
Freezing is not recommended as the texture of the fresh vegetables and the creamy dressing will deteriorate.
What makes this salad nutrient-dense?
It provides fiber and protein from chickpeas, vitamins from spinach and tomatoes, and healthy carbohydrates from potatoes.
Is this dish a side or a main?
It can be served as a light main meal for lunch or as a hearty side dish for dinner.
How do I prevent the potatoes from falling apart?
Ensure you only simmer the potatoes until just tender and do not over-boil them before roasting.
Does this recipe require salt?
Yes, the recipe suggests seasoning with salt and freshly ground pepper to taste during the final tossing.
What is the purpose of the lemon rind?
The finely grated lemon rind adds a bright, citrusy aroma and tang that balances the warm spices.
Can I use dry chickpeas instead of canned?
Yes, you can use dried chickpeas that have been soaked and cooked until tender as a substitute for canned ones.
Is this salad good for parties?
Absolutely, its unique flavors and colorful appearance make it a great addition to any gathering or potluck.