Salatet Batata (Herby Lebanese Potato Salad with Eggs and Chickpeas)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 900 g waxy potatoes
- 6 eggs
- 5 tbsp extra virgin olive oil
- 2 lemon
- 1 garlic cloves
- 400 g tinned chickpeas
- 6 spring onions
- 150 g radishes
- 40 g fresh flat-leaf parsley
- 20 g fresh mint
- 1 tsp sumac
Nutrition (per serving)
- Calories
- 605 kcal
- Protein
- 24.2 g
- Carbohydrate
- 56.8 g
- of which sugars
- 5.2 g
- Fat
- 28.5 g
- of which saturates
- 5.5 g
- Fibre
- 14.3 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve or quarter the waxy potatoes and boil in salted water for 15-18 minutes until tender. Drain, leave for 10 minutes, then cut into bite-sized chunks.
- 2
Meanwhile, boil the eggs for 8 minutes, cool in cold water, then peel and quarter.
- 3
Whisk the extra virgin olive oil with the juice of the lemons, the crushed garlic and ½ tsp salt.
- 4
Toss the warm potatoes with the dressing, the drained chickpeas, sliced spring onions, sliced radishes and chopped parsley and mint.
- 5
Top with the eggs, dust with the sumac and serve warm or at room temperature.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.