Potato and Tomato Salad with Chickpeas, Almonds and Mint

  • Yield: 6 to 8 servings


2large all-purpose potatoes, peeled and cut into 1-inch cubes
Salt, to taste
2large ripe tomatoes, chopped into large pieces
1small red onion, chopped
1 (15-ounce) can chickpeas, drained and rinsed
1/2cup chopped fresh mint
1/2cup chopped almonds
1/2cup extra-virgin olive oil
Juice of 2 lemons
Freshly ground black pepper, to taste


  1. Place the potatoes into plenty of water, lightly salt and bring to a boil. Reduce the heat and simmer 15 to 18 minutes until tender. Drain and place in a large mixing bowl. Add the remaining ingredients and mix well. Serve at room temperature.

Nutritional Info *per serving

  • Calories 260
  • Fat 17g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 16mg
  • Carbohydrate 22g
  • Fiber 4g
  • Sugars 3g
  • Protein 5g