Chickpea And Potato Salad With Yogurt Dressing Recipe by Ελβίρα Νίνη Ντούνη
Cooking Instructions 1 Place the chickpeas (soaked overnight), bay leaves, whole onion, salt, peppercorns, and water in a large pot. Simmer over low heat for 40-50 minutes until the chickpeas are tender but not mushy. Drain, discard the onion, bay leaves, and peppercorns, and let the chickpeas cool. 2 Boil the potatoes in salted water for 20 minutes. Let them cool, then cut into small cubes. 3 In a salad bowl, combine the potatoes, pickles, green onions, herbs, and chickpeas. Mix well. 4 For the dressing: Whisk all the dressing ingredients together until smooth. 5 Pour the dressing over the salad, mix well, and refrigerate for 30 minutes. Serve the salad chilled. 1 Place the chickpeas (soaked overnight), bay leaves, whole onion, salt, peppercorns, and water in a large pot. Simmer over low heat for 40-50 minutes until the chickpeas are tender but not mushy. Drain, discard the onion, bay leaves, and peppercorns, and let the chickpeas cool. 1 Place the chickpeas (soaked overnight), bay leaves, whole onion, salt, peppercorns, and water in a large pot. Simmer over low heat for 40-50 minutes until the chickpeas are tender but not mushy. Drain, discard the onion, bay leaves, and peppercorns, and let the chickpeas cool. 2 Boil the potatoes in salted water for 20 minutes. Let them cool, then cut into small cubes. 2 Boil the potatoes in salted water for 20 minutes. Let them cool, then cut into small cubes. 3 In a salad bowl, combine the potatoes, pickles, green onions, herbs, and chickpeas. Mix well. 3 In a salad bowl, combine the potatoes, pickles, green onions, herbs, and chickpeas. Mix well. 4 For the dressing: Whisk all the dressing ingredients together until smooth. 4 For the dressing: Whisk all the dressing ingredients together until smooth. 5 Pour the dressing over the salad, mix well, and refrigerate for 30 minutes. Serve the salad chilled. 5 Pour the dressing over the salad, mix well, and refrigerate for 30 minutes. Serve the salad chilled. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Shoyu Chicken Breast Italian Style Grilled Chicken Breast Filipino Style Sprite Korean Barbecue Macaroni Salad California Farm Chicken Breast Hungarian Pancakes Grilled Shoyu Chicken Breast Italian Style Grilled Chicken Breast Filipino Style Sprite Korean Barbecue Macaroni Salad California Farm Chicken Breast Hungarian Pancakes Malai Steam Rava Cake Schezwan Kurmura Bhel Green Lentils Drumstick Curry Air fryer crispy Cornflake chicken nuggets Schezwan Noodles Drumsticks sambhar Paneer Satay Stick with Peanut Sauce Rasiya muthiya Kiwi fruit juice Plain Lemon Zest Tea Malai Steam Rava Cake Schezwan Kurmura Bhel Green Lentils Drumstick Curry Air fryer crispy Cornflake chicken nuggets Schezwan Noodles Drumsticks sambhar Paneer Satay Stick with Peanut Sauce Rasiya muthiya Kiwi fruit juice Plain Lemon Zest Tea