Indian Vegetarian Cooking

From An American Kitchen

Spicy Chickpea and Potato Salad:

Combine your favorite vegetables to create a salad to suit your taste. Experiment with different combinations such as kidney beans and kohlrabi or chayote squash (also known as mirlitons or vegetable pears).

PREPARATION TIME: 10 minutes    COOKING TIME: 20 minutes     SERVES: 4

5 cups water

4 potatoes, approximately 1 ½ lbs. peeled and cubed

1 (19oz.) can chickpeas, drained and rinsed

For the dressing:

1 cup low-fat plain yogurt

2 tsp. freshly ground black pepper

¼ tsp. salt

¼ - ½ tsp. curry powder (according to taste)

1 Tbsp. fresh lime juice

4 scallions, finely chopped

Garnish:

1 ripe tomato, thinly sliced

2 Tbsp. finely chopped fresh parsley or cilantro

1. In a 3-quart saucepan bring the water to a boil. Add the potatoes and simmer for about 15 minutes, until they are tender but still firm. Drain.

2. In a large bowl, whisk together the yogurt, pepper, salt, curry powder, lime juice, and scallions. While the potatoes are still warm, add them to the bowl. Stir in the chickpeas and serve garnished with the tomato slices and parsley (or cilantro)..

Per Serving

193calories; 9g protein; 32g carbohydrates; 3g fat, 264mg sodium; 5mg cholesterol; 8.5g fiber

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