Argentinian Warm Potato and Chickpea Salad with Chimichurri

About This Recipe

Warm potato salads dressed simply with oil, vinegar and herbs are common at Argentine tables, especially alongside grilled meats at an asado. This version adds chickpeas for extra protein and heft, turning a simple side into something substantial enough for a light meal on its own, all tied together with a properly rested chimichurri. The potatoes need to be dressed while still warm, since this is when they soak up the vinegar and oil most effectively — waiting until they've cooled results in a noticeably blander salad. A quick soak of the diced red onion in cold water mellows its sharp bite without dulling its crunch. Served warm or at room temperature, this makes a versatile side dish or a light vegetarian lunch on its own, and it holds up well for a day or two in the fridge.

Ingredients

Serves 6

• 2 canschickpeas(drained and rinsed)
• 700 gpotatoes(cubed)
• 4 tbspolive oil(divided)
• 0.75 cupparsley(finely chopped)
• 3 clovesgarlic(minced)
• 1 tspdried oregano
• 3 tbspred wine vinegar
• 1 tspfine sea salt(divided)
• 0.5 tspblack pepper
• 0.5 cupred onion(finely diced)

Instructions

1. 1

   Roast the potatoes

   Toss potatoes with 2 tablespoons oil and a pinch of salt. Roast at 220C (425F) for 25-30 minutes, turning once, until golden and crisp.

2. 2

   Make the chimichurri

   Combine parsley, garlic, oregano, vinegar, remaining salt and remaining oil. Let rest 15 minutes.

   Let the chimichurri sit before using — it tastes sharp and disjointed if used right away.

3. 3

   Combine warm

   While the potatoes are still warm, toss them in a large bowl with chickpeas and red onion.

4. 4

   Dress and finish

   Pour the chimichurri over the warm salad and toss well to coat everything evenly.

5. 5

   Serve

   Serve warm or at room temperature, tasting and adjusting salt or vinegar before serving.

Variations

• •

  Add protein: toss in grilled chicken or steak strips for a heartier main-dish salad.

• •

  Spicier: add a pinch of chili flakes to the chimichurri.

• •

  Add greens: fold in a handful of arugula just before serving for extra freshness.

Storage

Refrigerate in a sealed container up to 4 days. Bring to room temperature before serving, as the chickpeas and potatoes taste better than straight from the fridge.

Frequently Asked Questions