Greek Lemon Dill Chickpea Potato Salad
A bright, filling salad with tender potatoes, chickpeas, cucumber, fresh herbs, and a creamy lemon-Dijon dressing.
Instructions
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Scrub the potatoes, rinse the chickpeas, and prepare the vegetables and herbs.
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Place the potatoes in salted water and simmer until just tender when pierced.
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Drain the potatoes and let them cool until warm rather than hot.
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Whisk the lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.
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Halve the warm potatoes and toss them gently with half of the dressing.
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Add the chickpeas, cucumber, red onion, dill, and parsley.
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Pour over the remaining dressing and let the salad rest so the flavors combine.
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Taste, adjust the seasoning, and serve slightly chilled or at room temperature.
Tips
Dress the potatoes while they are still slightly warm so they absorb more flavor.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I prepare this recipe ahead?
Yes. Prepare it as directed, cool it promptly, and store it in an airtight container in the refrigerator.
How long do leftovers keep?
Most leftovers keep well for up to 3 days when refrigerated promptly in a sealed container.
Can I make ingredient substitutions?
Yes. Choose ingredients with similar moisture and cooking times, then adjust the seasoning before serving.
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