Cucumber Chana & Potato Salad

Steps

1. 1

   Cover potatoes with water in a saucepan.

2. 2

   Bring to a boil and simmer for 12–15 minutes until tender.

3. 3

   Drain and cool for 5 minutes.

4. 4

   Toast ground cumin in a dry small pan over low heat for 20 seconds, then transfer to a bowl.

5. 5

   Whisk with lemon juice, oil, and salt.

6. 6

   Add chickpeas, potatoes, cucumber, tomato, and cilantro. Toss gently until coated.

7. 7

   Divide into two servings and serve warm or at room temperature.