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Gluten Free: Spicy Potato and Chickpea Salad and Weekly Menu Plan

January 10, 2011

I made the Spicy Potato and Chickpea Salad as part of my Gluten Free Christmas Menu. It was very simple to make and was delicious. I wrote the recipe down ages ago and forgot once again to write where from. A quick search and I found it at taste.com.au Phew, glad I found that one.

I served mine a little differently to the recipe, I mixed the dressing with the salad and then served it whereas they served it alongside the dish. As you can see from the photo, it doesn’t look too crash hot with the dressing mixed through but it tasted fantastic.

You could just cooked the potatoes as a side dish to anything as they were so yummy by themselves. You are meant to serve this dish hot but we had it cold the next day and it was just as delicious.

Gluten Free: Spicy Potato and Chickpea Salad


  • 800g chat (small coliban) potatoes
  • 3 tsp garam masala
  • 1/2 tsp chilli powder – use with caution if kids are going to eat it
  • 1 1/2 tbs olive oil
  • 425g can chickpeas, rinsed, drained
  • 3 medium (about 250g) ripe tomatoes, chopped
  • 100g baby spinach leaves, washed, dried
  • 1/2 small red onion, thinly sliced
  • Salt & ground black pepper, to taste


  • 80ml (1/3 cup) sour light cream
  • 80ml (1/3 cup) natural yoghurt- I use greek yoghurt and it was fine
  • good dash of lemon juice


  1. Preheat oven to 200°C.
  2. Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Reduce heat to medium-high and cook, partially covered, for 8 minutes or until just tender.
  3. Drain potatoes and transfer to a large baking dish. Sprinkle with garam masala and chilli powder. Add oil and toss to coat. Arrange potatoes in a single layer and roast in preheated oven for 10 minutes or until crisp and golden.
  4. Meanwhile, place chickpeas, tomatoes, spinach and onion in a large bowl.
  5. To make the dressing, place the sour cream, yoghurt and lemon juice in a small bowl. Whisk to combine until the mixture is soft, adding a little water if necessary.
  6. Cut the hot potatoes in 1/2 and add to the salad. Season with salt and pepper, add dressing and toss to combine. Or serve dressing alongside salad.

Weekly Menu Plan

I am not had a chance to check out my books this week so this weeks plan is a round up of old favourites

Monday – Pasta Bake

TuesdayMexibake – my way

WednesdayOven Baked Risotto – I’ll do pumpkin, spinach and fetta for this one

ThursdayCurried Tuna Slice with veg or salad

FridayHomemade Pizza

Saturday – Tacos

Sunday – Simple Supper Night – means I am not cooking!

I am linking up to Org Junkie‘s Menu Plan Monday. It is a great link up and a great place to get some inspiration


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