Go Back
New Potatoes with Fresh Mint

New Potato, Chickpea and Mint Salad with Pistachios

Cool off with this tasty salad, with mint and lemon to spark on the palate.
Servings 6 cups
Author Robin Asbell


  • 1 pound new potatoes cooked and cooled, halved
  • 1 can cooked chickpeas drained and rinsed
  • 1/2 large red bell pepper slivered
  • 1 large scallions chopped
  • 1/2 cup fresh spearmint packed
  • 1 clove garlic peeled and sliced
  • 1/4 cup raw pistachios divided
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • mint sprigs for garnish


  • In a large bowl, combine the new potatoes, chickpeas, peppers and scallions.
  • In a food processor, combine mint, garlic and half of the pistachios. Process to mince finely, scrape down and process a few times, then add olive oil and blend. Scrape down and add the lemon and salt, blend again until smooth.
  • Scrape over the potato mixture and toss to coat.
  • Serve topped with reserved pistachos and garnished with mint sprigs.