Spanish chickpea and potato salad

Spanish chickpea and potato salad

By
From
Arabesque
Photographer
William Meppem

This Spanish-inspired salad combines waxy potatoes with sweet ripe tomatoes, savoury onions and fruity olives in a sweet–sour sherry vinaigrette. Serve it as a light lunch dish with plenty of crusty bread, as an accompaniment to Portuguese-marinated quail, or as part of a mezze luncheon.

Ingredients

Quantity Ingredient
2 large waxy potatoes
150g cooked chickpeas
1 medium purple onion, finely sliced
2 medium tomatoes, de-seeded and diced very small
150g whole green olives
1/2 cup parsley leaves
salt and pepper
80ml extra-virgin olive oil
45ml sherry vinegar

Method

  1. Peel the potatoes and trim off the ends and sides. Cut into neat 1 cm dice – or roughly chickpea size. Steam for 10 minutes, or until they are tender.
  2. Combine the onion, tomatoes, olives and parsley in a large mixing bowl. When the potatoes are ready, season them with salt and pepper, pour the olive oil and sherry vinegar over them and stir gently.
  3. Tip the potatoes and dressing into the salad mixture. Toss gently and serve immediately after adjusting seasoning.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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