Lemon Dill Chickpea Potato Salad
Lemon Dill Chickpea Potato Salad is a refreshing and hearty dish that combines creamy potatoes, zesty lemon, and fragrant dill with protein-packed chickpeas. Perfect for summer picnics or quick weeknight dinners, this salad brings a burst of sunshine to your plate. Its vibrant colors and delightful flavors create an irresistible experience that will have everyone asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 cups Yukon Gold potatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup plain Greek yogurt
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water for 10-15 minutes until fork-tender; drain and cool.
- In a large bowl, mix Greek yogurt, lemon juice, dill, salt, and pepper.
- Add cooled potatoes, chickpeas, and red onion; gently fold to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with additional dill before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
Keywords: For extra crunch, consider adding diced cucumbers or swapping chickpeas for black beans. This salad can be made a day in advance for enhanced flavor.