Ingredients
1 15oz can chickpeas, drained
3 cups diced cooked potato (3 cups)
1 large cucumber, diced (1.5 cups)
1/2 cup chopped tomatoes
1 cup coconut or plain yogurt (soy yogurt for vegan)
1 lime, juiced
1 teaspoon salt
1.5 teaspoons cumin
1 teaspoon coriander
1 clove garlic, pressed
1 teaspoon cayenne
1/2 teaspoon dry mustard
1/4 cup chopped cilantro
Preparation
Combine chickpeas, potato, cucumber, tomatoes in a large bowl. In a smaller bowl, combine yogurt, lime juice, garlic and spices to make dressing. Pour enough dressing over veggies to coat. Chill. Sprinkle with coriander just before serving.
