Salad With Potatoes And Chickpeas - A Recipe With A Photo Step By Step

Lean, hearty and delicious salad of potatoes, chickpeas and mushrooms.

Ingredients

Potatoes - 2-3 pcs.

Chickpeas - 1 glass

Mushrooms at will - 100-150 g

Pesto - from 1 tablespoon

• 177 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

I will like the potato and chickpea salad both warm and cold. Mushrooms give an additional flavor, but if they are not there or there is no love for them, then you can skip this ingredient.

As a dressing, I suggest pesto sauce, ready-made or home-made, in winter I usually only have it purchased. Chickpeas can be canned or home-cooked.

The salad is very satisfying and, depending on the size of the portion and the appetite of the eater, it will do, for example, for a full dinner. This salad can be lean if you make a cheese-free pesto-like dressing with olive oil, basil, and pine nuts.

For the potato and chickpea salad, prepare the ingredients as listed.

Chickpeas must be soaked before cooking. I came across different methods of cooking, but more often I do this: I fill the chickpeas with water with a small amount of soda, i.e. so that on top of the dry, or rather, not yet swollen chickpea, there was at least three centimeters of water. Let it sit for four hours, then rinse and boil in fresh water for about 45 minutes on a low boil.

Almost any mushrooms are suitable for salad (forest, fresh, frozen, champignons, and quite dry ones). Either boil them or fry them. My option is to boil frozen ones in a little water.

Cut raw potatoes into small cubes and bake in the oven until tender and lightly browned.

Combine cooked chickpeas, potatoes and mushrooms together.

Season the salad with one tablespoon of pesto, or you can add more.

Lean salad with baked potatoes and boiled chickpeas with mushrooms is ready.

Enjoy your meal!

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