Easy Potato Chickpea Salad with Yogurt Dressing

Tasty and nutritious potato and chickpea salad with a refreshing dressing made
of Greek yogurt, mustard, and olive oil, is enhanced with the zesty flavors of
green onions and dill. The salad is not only simple to prepare but also rich in
protein, fiber, and heart-healthy fat, which makes it an excellent choice for a
quick and nourishing side dish or meal.

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Course:

Cuisine:

American

Keywords:

potato potato salad chickpea

🧂 Ingredients

3 pounds waxy potatoes such as red, purple, fingerling, or new potatoes
1 15-ounce canned chickpeas, drained and rinsed
3 sprigs fresh dill
4 green onion (also called scallions)
¼ cup olive oil
¼ cup coarse-ground mustard
½ cup plain Greek yogurt (whole milk or low fat)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)

Instructions

1 Dice the potatoes into about ¾ to 1-inch size pieces and place them in a large
pot with enough salted water to cover them. Boil the potatoes until they're just
tender, about 10 minutes.
2 Drain the potatoes in a colander over the sink after they're done boiling and
rinse them with cool water. Allow them to cool.
3 Chop the dill and 3 green onions while the potatoes are cooling and place them
aside. Chop the last green onion and place separately to use for garnish.
4 In a large bowl, whisk together the olive oil, mustard, Greek yogurt, salt, and
pepper. Taste and adjust the seasoning. You may add a little more olive oil for
a thinner consistency, about a tablespoon or two. For a creamier texture, you
can add a little more Greek yogurt.
5 Once the potatoes have cooled, add them to the bowl of dressing along with the
chickpeas, dill, and the 3 chopped green onions. Gently fold all the ingredients
together and garnish with remaining chopped green onions and optional paprika.
6 Serve immediately or refrigerate. Store leftovers in an airtight container in
the refrigerator for up to 3 to 4 days.