Potato salad with chickpeas, tomatoes and green beans

This potato salad is a delightful, nutritious side dish. It is also easily portable, great for a potluck dinner or to be packed for lunch.

Ingredients (serves 4-6)
- 4 potatoes, boiled then diced
- 1 cup chickpeas, boiled and drained
- 1 cup green beans, trimmed
- 1 cup waxed beans, trimmed
- 1 large tomato, diced
- 1 small red onion, minced
- 2 garlic cloves, mashed
- 1 teaspoon sumac (optional)
- 1 teaspoon mint (or more, to taste)
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Bring a medium size pot of salted water to a rolling boil, add the green and the waxed beans and cook for about 4 minutes (or until desired tenderness), then drain and rinse under ice cold water. Allow beans to drain completely.
In a large bowl, combine the potatoes with the chickpeas, beans, tomato, onions, garlic and spices, season with salt and pepper and gently toss with the lemon juice and olive oil. Taste and adjust seasonings to your preference. Enjoy!

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