Potato Salad with Chickpeas and Indian Spices

Potato Salad with Chickpeas and Indian Spices
Photo by Scott Phillips

Ingredients

  • 1 cup canned, rinsed chickpeas
  • ¼ cup plain rice vinegar
  • ¾ cup fresh chopped cilantro
  • 1 Tbs. grainy mustard
  • 1 tsp. kosher salt
  • 2 large cloves garlic, mashed to a paste
  • 2 tsp. finely grated fresh ginger
  • + 9 more ingredients
    • 1-½ tsp. coriander seeds, lightly toasted and ground
    • 1-½ tsp. cumin seeds, lightly toasted and ground
    • 1 tsp. turbinado sugar
    • ¼ cup extra-virgin olive oil
    • ½ tsp. freshly ground black pepper
    • ½ tsp. ground turmeric
    • 3-½ lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
    • Kosher salt
    • ¼ cup fresh lime juice

Whisk the lime juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, ginger, cumin and coriander seeds, turbinado sugar and turmeric.

View full recipe at Fine Cooking

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