Tandoori Garbanzo Bean Potato Salad

Carol White


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.


★★★★★ 1 vote

6 - 8
30 Min
5 Min
Stove Top


  • 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

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

  • 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

How to Make Tandoori Garbanzo Bean Potato Salad


  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.

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