A warm potato and chickpea salad dressed in bright chimichurri, an Argentine-style side that works hot or at room temperature.
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.
Serves 6
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.
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.
While the potatoes are still warm, toss them in a large bowl with chickpeas and red onion.
Pour the chimichurri over the warm salad and toss well to coat everything evenly.
Serve warm or at room temperature, tasting and adjusting salt or vinegar before serving.
Dress the salad while the potatoes are still warm — they absorb the chimichurri's flavor far better than once cooled.
Chop the parsley by hand rather than blending, so the chimichurri keeps its traditional coarse texture.
Soak the diced red onion in cold water for 5 minutes if you want to mellow its bite before adding it in.
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.
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.
Warm potato and chickpea salads dressed in chimichurri echo the same herb-forward, vinegar-based dressing style used throughout Argentine home cooking, typically applied to grilled meats but equally at home on a simple vegetable salad.
Yes, just soak and cook about 1.5 cups dried chickpeas until tender, which takes considerably longer than using canned.
It likely wasn't dressed while the potatoes were still warm — that's when they absorb the most flavor from the chimichurri.
Yes, it keeps well in the fridge for several days and the flavor actually improves as it sits.
Per serving (320g / 11.3 oz) · 6 servings total
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