Shornakhod — potato and chickpea salad
Potatoes and chickpeas coated in a tangy garlic and coriander dressing.
Active time10 min
CookingNo cooking
Total10 min
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Ingredients
- 1 cup of fresh coriander
- 2 garlic cloves
- 1 fresh green chilli — optional
- 227 g plain cooked peeled potatoes
- 425 g canned cooked chickpeas with their liquid
- 1 pinch of salt — optional
- 2 tbsp white vinegar
Preparation
Cut the cooked potatoes into bite-size pieces. Wash and chop the coriander. Peel and chop the garlic. If using the chilli, remove the stalk and chop it. Blend the coriander, garlic and vinegar with the salt and chilli if using, until evenly combined.
1 cup of fresh coriander2 garlic cloves1 fresh green chilli — optional227 g plain cooked peeled potatoes1 pinch of salt — optional2 tbsp white vinegar- knife
- chopping board
- blender
Combine the chickpeas with their canning liquid and the potatoes in a bowl. Stir in the dressing to coat the ingredients. Serve as small starters.
425 g canned cooked chickpeas with their liquid- mixing bowl
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration