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Potato and Chickpea Salad with Tahini
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
6 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Potato2 cup
- Cooked Chickpeas2 cup
- Tahini1/3 cup
- Orange juice1/3 cup
- Olive oil1/4 cup
- Lemon juice2 tablespoon
- Cane molasses1 teaspoon
- Ras El hanout1/2 tablespoon
- Turmeric1/2 tablespoon
- Orange zest1 teaspoon
- Chopped parsley1/2 unit(s)
- Chopped mint leaves10 unit(s)
- Salt to taste
- Start by peeling the potatoes. Cut into cubes and cook in salted water until soft but not falling apart. Drain, let cool and set aside.
- In a blender, blend tahini, olive oil, orange and lemon juice and cane molasses until obtaining a homogeneous mixture. Reserve.
- In a skillet, heat the spices slightly until they release aroma. Reserve.
- In a large bowl, add the boiled and cooled potatoes, chickpeas, sauce, spices, fresh herbs, orange zest and salt and mix well until all ingredients are well coated in the sauce.
- Do not heat this salad. The tahini will change texture as you do this. Always consume cold.
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