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A bowl of potato salad with chickpeas, red onions, and celery.

Potato Salad with Chickpeas

Franziska
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Cook Time 30 minutes
Total Time 30 minutes
Servings 4

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.

Notes

Alternatively, the salad also tastes good with a vinegar-oil dressing.