Spanish Potato Salad With Chickpeas

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This riff turns the classical Spanish crockery of fried potatoes with spicy condiment (patatas bravas) into a acold salad. The potatoes are boiled alternatively than fried, which makes it lighter, portion tomatoes, sliced onions and chickpeas connection much texture and protein.

To work the accompanying story, see: A spicy, smoky murphy crockery with Spanish aspirations.

The condiment tin beryllium refrigerated for up to 1 week; bring it to country somesthesia earlier making the salad.

Ingredients

For the salad

2 pounds fingerling oregon caller potatoes, scrubbed
1 tablespoonful kosher salt
1/2 tiny reddish onion, thinly sliced into fractional moons (about 1/4 cup)
2 ample tomatoes, cored, seeded and chopped into bladed strips
One 15-ounce tin no-salt-added chickpeas, drained and rinsed
Small fistful flat-leaf parsley, chopped

For the dressing

1/4 cupful jarred roasted reddish pepper, drained
2 tablespoons sherry vinegar
1/2 ample tomato, seeds removed
1 ample clove garlic
1/2 to 1 spoon crushed reddish capsicum flakes
1/4 spoon crushed cumin
1/2 spoon crushed turmeric
1/2 spoon dried oregano
1 spoon smoked paprika
1/2 spoon kosher salt
1/2 spoon freshly crushed achromatic pepper
1/2 cupful extra-virgin olive oil

Nutritional Facts

Per serving (using 1 1/4 cups dressing)

Calories
250
Fat
14 g
Saturated Fat
2 g
Carbohydrates
30 g
Sodium
380 mg
Protein
4 g
Fiber
4 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Smith & Daughters: A Cookbook (That Happens To Be Vegan)," by Shannon Martinez and Mo Wyse (Hardie Grant, 2017).

Tested by Joe Yonan.

Published September 3, 2017

Updated March 16, 2026