Tandoori Garbanzo Bean Potato Salad

Carol White

By
@Mstwinkie

Fragrant, fresh and full of flavor. Here’s a salad with a tangy/spicy mixture of Tandoori seasonings with potatoes and garbanzo beans. Fresh mint and parsley complements the Tandoori seasonings. If you love Indian spices you will love this potato salad. Serve it with chicken, steak, pork ribs or your favorite seafood. It’s an elegant side dish.


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Comments:

Serves:

6 - 8

Prep:

30 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

3 lb
medium red-skinned potatoes - about 5, peeled and cut into bite sizes
1
15oz can garbanzo beans, rinsed and drain
3
hard-boiled egg, diced
1/2 c
red onion, finely diced
2 clove
garlic, minced
1 tsp
celery seed
3 Tbsp
fresh chopped parsley, hold some back for garnish
2 Tbsp
fresh chopped mint, hold some back to combine with parsley for garnish
salt and pepper to taste
1 tsp
red pepper flakes for garnish

MAKING TANDOORI SALAD DRESSING

2 Tbsp
rice vinegar
1/2 c
greek yogurt
1/2 c
mayonnaise
2 tsp
hot mustard
2 tsp
agave syrup/nectar
4 Tbsp
tandoori spice seasoning (see below)

HOW TO MAKE TANDOORI SPICE SEASONING

2 tsp
for ea.- paprika, cumin, coriander, sea salt
2 tsp
for ea. - cinnamon, black pepper, ground ginger
2 tsp
for ea. - nutmeg, cayenne pepper, curry power

Directions Step-By-Step

1
Tandoori Seasoning - combine together and mix well. You may store the extra in a air tight plastic container to use as seasoning on fish, chicken, pork, beef, or fish.
2
Cook the potatoes in a large pan of boiling salt water for 5 minutes, or until just tender (pierce potatoes with a small sharp knife, if comes away easily the potatoes are ready). Drain and cool completely.
3
In a medium bowl make dressing, combine rice vinegar, Greek yogurt, mayonnaise, and mustard. Mix well then add agave nectar and tandoori spice seasoning. Blend and set aside.
4
3. Once the potatoes have cooled, place them in a large bowl and add garbanzo beans, red onions, garlic, celery seeds, diced eggs, fresh parsley and mint, reserving a little for garnishing. Let stand for about 5 minutes.
5
4. Pour dressing over salad and toss gently to combine, without breaking the potatoes. Season to taste with salt and pepper. Garnish with red pepper flakes, parsley and mint. Refrigerate until ready to serve.