Summer can bring the drama with all the intensity of a hot flame. Of course, we have to look for some respite wherever you go, and especially with whatever you eat. That’s why we’ve created our chickpea potato salad, that will offer some creaminess and nourishment as well. Once you try it, you’ll want to share it! Thankfully, it’s the perfect companion for picnics, cookouts, and pool parties.
Chickpea Potato Salad: A Delicious Barbecue Plus One
How many times have you barbecued this summer? If you’re like us, then quite often. We just love cooking and eating outside. Plus, it’s always great to see how many treats end up on the table! Everyone takes what they feel like, and it’s a great way of seeing what your friends and family like to cook. Our current favorite is definitely our potato salad with chickpeas, which is made with a simple mayo dressing.
The preparation for this salad is super easy and can be done a few hours before the barbecue starts. Because our chickpea potato salad tastes especially good when it can sit for a while. Let’s start by peeling or thoroughly washing the potatoes, cutting them into small pieces and then giving them a good boil.
Meanwhile, we’ll take care of the other ingredients: Peel and chop the onions and garlic. Give the celery and dill a good wash and then chop them finely. Now you need to drain the chickpeas, and preferably, give them time to drip dry. Then wash a lemon, zest it and give it a good juice.
Now all that’s left is making the dressing. In a bowl, mix together the mustard, garlic and mayonnaise well. At this point, the potatoes should be tender and ready to be drained. Finally, mix the potatoes with the chickpeas, the dressing, the onions, the celery and the dill. Season one more time to taste and, ideally, let the salad sit before serving.
One of the many dishes that screams summer is the potato salad. But, of course, there are other bright jewels in the season’s crown, like our sugar snap pea salad with feta, and our homemade herb baguettes. If you’re feeling saucy, round out the whole affair with our green margarita.
Potato Salad with Chickpeas
Ingredients
- 2 lb potatoes waxy
- 1 can (28 oz) chickpeas
- 2 red onions
- 1 garlic clove
- 1 lb celery
- 1 bunch dill
- 1 organic lemon
- ¼ cup mayo
- 1 tbsp mustard
- salt & pepper
Instructions
- Wash the potatoes well or peel them. Cut them into small pieces and boil in a large pot of water until tender.
- Meanwhile, drain the chickpeas. Peel the onions and garlic, then chop and press them respectively.
- Wash the celery and dill, then chop both of them finely. Wash the lemon and zest it. Afterwards, juice one half of it.
- Mix the mayonnaise with the mustard, add the garlic and then the lemon juice and zest. Season with salt and pepper.
- Drain the potatoes, let them steam dry briefly, and then put them in a large bowl. Fold in the dressing, onions, and dill. Season the salad one more time to taste.