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Potatoes, chickpea & Mint salad

Potato, chickpea, fresh mint, bell pepper, garlic & lemon salad

Potatoes, chickpea & Mint salad

Ingredients:

500g potatoes
400g canned chickpeas, rinsed, drained
1 large bell pepper, diced
1 small red onion, finely chopped
1 cup fresh mint, roughly chopped

Dressing:
3/4 tsp ground cumin
3/4 tsp ground coriander
2 tbs extra virgin olive oil
2 garlic clove, cruched
1 tsp white vinegar
1 tbs fresh lemon juice
Salt and pepper to taste

Method:

  1. Boil potatoes for 15-20 minutes or until tender. Drain and set aside to cool then peel and dice.
  2. Combine all the ingredients then add dressing, toss well then serve.







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