Enjoy a hint of India in this filling vegetarian dish.
This zesty potato and chickpea salad has a hint of India. It’s a lovely accompaniment to chicken, grilled fish or as part of a vegetarian meal.
- 800g tinned chickpeas
- 5 boiled potatoes
- 1 fresh red chilli
- 1 large red onion
- 1 lemon
- 1/2–1 teaspoon garam masala spice mix
- good pinch salt
- olive oil, to taste
- large handful parsley, chopped
Drain the chickpeas and rinse them well under water.
Peel and dice the boiled potatoes. De-seed and finely chop the chilli, and peel and finely chop the red onion.
Scrub the lemon in warm water and dry well. Grate the yellow lemon peel, avoiding the bitter white pith. Squeeze the lemon juice.
In a salad bowl, combine the chickpeas and potatoes with the red onion, lemon zest, lemon juice (add half the lemon juice to start, then taste and add more if needed) and chilli. Sprinkle with the garam masala and a pinch of salt. Drizzle with olive oil and sprinkle with the chopped parsley, then gently toss to combine.
Recipe taken from Under the Walnut Tree by Anna Bergenström and Fanny Bergenström
Sweden's most famous cooking family take you on a culinary global adventure, from Spain to Thailand and from avocados to cardamom, in Under the Walnut Tree, a beautiful collection of recipes showcasing Anna and Fanny Bergenstrom's favourite foods. Each of the 17 chapters is dedicated to a different ingredient and includes simple recipes that have an emphasis on freshness and flavour. You will find recipes to suit all tastes: quesadillas from Mexico or Kerala-style chickpeas, rum-baked mangoes from the Caribbean or Moroccan mint tea. With dishes for breakfast, lunch and dinner, you will be inspired to create, taste and enjoy the delights of your favourite ingredients in this gorgeous and accessible cookbook. Drawing on Anna's wealth of experience and Fanny's visual design and stunning photography, Under the Walnut Tree is guaranteed to become a kitchen favourite you’ll return to again and again.
You can purchase Under the Walnut Tree at cooked.com.
Published by Hardie Grant Books.
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