Chickpea Avocado Potato Salad

A classic potato salad gets a healthy makeover with the addition of chickpeas, avocado, and a tahini-based dressing. This salad is packed with flavor and nutrients, and it's perfect for a summer picnic or potluck.

Potato salad is a classic summer side dish, but it can often be heavy and bland. This recipe lightens things up with the addition of chickpeas, avocado, and a tahini-based dressing. The chickpeas add protein and fiber, the avocado adds creaminess and healthy fats, and the tahini dressing adds a nutty flavor and a touch of acidity. The result is a salad that is both delicious and nutritious.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound small potatoes, halved
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 avocado, peeled and cubed
• 1 red onion, finely chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup lime juice
• 1/4 cup tahini
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Place the potatoes in a large pot of cold water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
2. Drain the potatoes and let them cool slightly. Cut the potatoes into bite-sized pieces.
3. In a large bowl, combine the potatoes, chickpeas, avocado, red onion, and parsley.
4. In a small bowl, whisk together the lime juice, tahini, olive oil, salt, and pepper. Pour the dressing over the potato mixture and toss to coat.
5. Serve immediately or refrigerate for later.

Why It Works

• The combination of potatoes, chickpeas, avocado, and red onion provides a variety of textures and flavors.
• The tahini-based dressing is a healthy alternative to mayonnaise-based dressings, and it adds a nutty flavor and a touch of acidity.
• The salad is easy to make, and it can be served immediately or refrigerated for later.