Curried Potato Salad With Chickpeas & Tomatoes
- Prep Time:
- 15 min
- Cooking Time:
- 15 min
- Serves:
- 4-6
Ingredients
1 1/2 lb. Yukon gold or red potatoes (preferably all the same size)
1 can (540 ml) chickpeas/garbanzo beans, rinse well and drain
2 medium tomatoes, halved and diced
2 cups full-fat plain Greek yogurt or for vegan option use unsweetened dairy-free yogurt
1/4 cup chopped fresh cilantro
Juice of 1 large lime
3 garlic cloves, minced
2 Tbsp. Chopped fresh mint
2 Tbsp. Chopped fresh basil
1 Tbsp. Apple cider vinegar
1 tsp. GF curry powder
1 fresh red chili pepper, seeds removed and thinly sliced (optional)
Himalayan salt and GF ground black pepper to taste
Instructions
- Cook the potatoes with skin on in a pot of salted water until fork-tender. Depending on the size of the potatoes about 15 minutes. Do not overcook them. Drain and cool. Peel the potatoes and cut into bite-size pieces
- Add potatoes, chickpeas and tomatoes into a large bowl. Generously season with salt and pepper and carefully stir to coat with the salt and pepper.
- In a separate bowl, mix yogurt, cilantro, lime juice, garlic, mint, basil, curry powder and apple cider vinegar. Pour the yogurt sauce over potatoes and stir to combine coating everything with the sauce. Taste and adjust seasoning if needed. At this time, if using, stir in the chilli pepper
- Cover with plastic wrap and refrigerate for one hour or overnight. Serve chilled


Comments
No comments yet.