Mediterranean Style Potato Salad
Potato Chickpea Salad
This is a fresh and tasty potato salad with lots of delicious mediterranean flavors. It is great as a side dish or as a meal in itself. I like to serve this with falafels and hummus for a middle eastern twist. It is also a great salad to take on picnics because it stays fresh very easily and can be assembled just before you are about to eat. YUM!
Servings Prep Time Passive Time
4-6servings 10minutes 40minutes
  1. Boil your potatoes in their skins (mine took about 40 minutes). You want them cooked through but still firm. Drain them and hold under cold running tap water to easily remove the skins once you have boiled them. Let them cool down for a while and then slice or dice into your preferred shape. Spread them on a large platter.
  2. Spread the cucumber over the potatoes.
  3. Spread the spanish onion over the potatoes.
  4. Spread the chickpeas over the top.
  5. Sprinkle with fresh mint leaves.
  6. Sprinkle to taste with sumac, cumin seeds, black pepper and celtic sea salt.
  7. Drizzle with fresh lemon juice.
Recipe Notes

If the salad needs more moisture, you can also use a bit of the reserved chickpea brine and mix it through. This will give an oil-style feel to the dish but without the extra fat and calories 🙂