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Potato salad with chickpeas, tomatoes and avocado

Potato Salad with Chickpeas, Tomato, and Avocado

The most filling potato salad there is — tasty and nutritious! This salad is a treasure trove of vitamins, minerals, and healthy plant fats, and a great source of plant protein. It works for lunch or dinner, and it's a nice addition to a meatless menu.

Tatiana Yavuz

Recipe author

Potato salad with chickpeas, tomatoes and avocado

Composition / ingredients

Servings:

Potatoes

Tomato

0.5

Avocado

0.5

Onion

0.5

Chickpeas

100

Lemon

0.5

Olive oil

Fresh herbs

Paprika

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 15 % 4 g

Carbohydrates 70 % 19 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Prep the ingredients: boil the potatoes ahead of time, then cool and peel them. Boil the chickpeas and cool them. Wash the tomato and remove the stem end. Peel and wash the onion. If you like, soak the herbs in water with a splash of vinegar for 5 minutes, then rinse them well. Wash the avocado, halve it, remove the pit, and peel it.
Step 2:

Cut the potatoes into medium cubes, the avocado and tomato into wedges, and finely chop the herbs. Pour boiling water over the onion for 2 minutes to take the bite out of it, then drain it in a strainer.
Step 3:

Make the dressing: squeeze the juice of half a lemon and whisk it with 1 tablespoon of cold-pressed olive oil (or any vegetable oil) and the paprika.
Step 4:

Combine all the prepared ingredients with the dressing and salt to taste. Toss gently and dig in.

We can't do without potatoes! Filling and tasty — here's a take on a hearty, healthy potato salad. The tomato keeps it juicy, and the avocado with the olive-oil-and-lemon dressing lends a creaminess that's far better for you than a mayonnaise dressing.
The salad is good for lunch or dinner. Use any herbs you like — a mix of cilantro, basil, and parsley works especially well, and you can add scallions too. Chickpeas take a while to cook, so I usually boil a big batch and freeze it, then use it for salads, mains, and soups. (The cooking water from chickpeas can even be used as a facial toner — it exfoliates and refreshes the skin.)
Another handy trick: chickpeas with vinegar. Add a handful of raw (not cooked!) chickpeas to apple cider vinegar and leave them for a day, then rinse them well with clean water. Eat them any time during the day.