Thai Tomato Chickpea Potato Salad
This Thai tomato chickpea potato salad combines creamy potatoes, fresh tomatoes, and chickpeas in a peanut-free Thai dressing.
Ingredients
- 1 cup, cubed Potatoes
- 1/2 cup Canned Chickpeas
- 1/2 cup, chopped Tomatoes
- 2 tbsp Rice Vinegar
- 1 tbsp Soy Sauce (Gluten-Free Tamari)
- 1 tsp Maple Syrup
- 1/2 tsp, toasted Sesame Oil
- 1/2 tsp, minced Ginger
- Pinch Red Pepper Flakes
- 1 tbsp, sliced Green Onions
- 1 tbsp, chopped Fresh Cilantro
Instructions
- Boil potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
- In a small bowl, whisk together rice vinegar, tamari, maple syrup, toasted sesame oil, minced ginger, and red pepper flakes.
- In a separate bowl, combine potatoes, chickpeas, and tomatoes.
- Pour dressing over potato mixture and toss gently.
- Garnish with green onions and chopped fresh cilantro before serving.
Cuisine: Thai
Suitability: gluten-free,dairy-free,vegetarian
Prep Time: 15 mins
Cook Time: 20 mins
Serving Size: 1
Meal Type: lunch