Warm Potato Salad with Chickpeas Recipe
Warm salads are a godsend during Lent. This is both an appetizer and a second course on the same plate. Aromatic, nutritious and delicious at the same time.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Soak for 4 hours, preferably overnight. Next, we drain the water, fill it with fresh water in a ratio of 1 to 5. Bring to a boil and cook over low heat until tender for 50 minutes. Salt at the end of cooking.
  2. Cut the onion into half rings and pour the lemon juice, leave to marinate.
  3. Potatoes are boiled with the peel (in the “uniform”). Hot potatoes are cleaned, cut into cubes, sprinkle with a freshly ground mixture of peppers, salt, pour lemon juice and vegetable oil.
  4. Add diced pickled gherkins and finely chopped coriander greens to the potatoes.
  5. Add the pickled onion and mix.
  6. In a frying pan, pour vegetable oil, heat, put the boiled chickpeas, sprinkle with cumin seeds, fry until browned.
  7. On a serving plate, spread the potatoes with gherkins and onions.
  8. Spread hot toasted chickpeas on top, garnish with coriander greens. Serve immediately.
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