How to make Lebanese Potato Salad

BY FOODACIOUSLY

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This quick and easy potato salad bursts with Lebanese-inspired flavours.

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We tossed cucumber, tomatoes, pomegranate, chickpeas with a spicy lemon dressing — simple, yet delicious.

quick
allergyfree
vegan
lowfat
fibrerich
Step 1

Simmer the potatoes in a pot of water for 12 minutes. Then, rinse, peel, and slice them into chunks.

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Step 2

Next, shred the lettuce, slice the cucumber, halve the cherry tomatoes, and thinly chop the red peppers. Quarter the pomegranate, pull out the seeds, and discard the white pith.

Step 3

For the salad dressing, mix the oil with lemon juice, lemon zest, allspice, ground fenugreek, salt, and pepper.

Step 4

In a bowl, combine the vegetables with chickpeas, pomegranate, chopped mint and parsley. Pour in the dressing and mix well.

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