Pic of Persian new potato salad with crispy chickpeas & courgette

Persian new potato salad with crispy chickpeas & courgette

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Vegetarian mains

Persian new potato salad with crispy chickpeas & courgette

Serves 2 1h
If you’re craving far away exotic flavours, then this recipe is for you. This Middle Eastern potato salad is inspired by Iranian cuisine, mixing fresh herbs with a tangy flavour. In this instance, the sour taste comes from za’atar (a blend of dried herbs and spices fused with sumac, the key ingredient). The satisfying combination of potatoes, crispy chickpeas and smoky grilled courgette makes this dish a wholesome weeknight meal, or it could be served as part of a Middle Eastern feast.

Cook's notes

Add the dressing whilst the potatoes are still warm to really absorb all the flavours. You can prepare the potatoes and chickpeas in advance.


For the spiced chickpeas:

  • 200g tinned chickpeas, drained
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt

For the salad:

  • 1 courgette
  • 500g new potatoes
  • 1 medium red onion, cut into 8 wedges
  • 1 tbsp za’atar, or toasted cumin seeds
  • 15g fresh parsley, finely chopped
  • 15g fresh mint, finely chopped

For the dressing:

  • 2 tbsp olive oil
  • 2 tsp wholegrain mustard
  • 1 tbsp lemon juice
  • 1/2 tbsp honey or agave syrup
Image of Persian new potato salad with crispy chickpeas & courgette


Prep time: 20 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    In a medium bowl, add the chickpeas and accompanying ingredients and mix well until they are evenly coated.
  • Step 3

    Transfer to a baking tray, spreading them out, then cook for 15-20 minutes, shaking occasionally, until golden and crispy. Remove from the oven and allow to cool. Leave the oven on for later use.
  • Step 4

    Heat a griddle pan until it is smoking hot. Cut the courgette in half lengthwise and lightly oil. Griddle the courgette on both sides until you have thick black char marks. Let it cool, then cut into bite size pieces and put to one side.
  • Step 5

    Give the new potatoes a wash and scrub. Cut smaller ones in half and larger ones into quarters. Transfer to a saucepan and cover with boiling water and a pinch of salt. Cook until tender - test with a knife tip. Drain and set aside to cool slightly.
  • Step 6

    Spread the potatoes and red onion wedges in a single layer on a baking tray and mix gently with olive oil, salt and pepper. Cook for 20-25 minutes, turning occasionally.
  • Step 7

    Meanwhile, in a small bowl mix all the ingredients for the dressing until you get an even consistency. Season to taste.
  • Step 8

    To a medium mixing bowl, add the roasted potatoes and red onion, courgette pieces, za’atar, parsley and mint. Toss gently with the dressing until thoroughly coated.
  • Step 9

    Divide between 2 plates and serve with the chickpeas on top. If you like, garnish with edible dried or fresh rose petals.

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