Spiced Potato and Chickpea Salad
Restaurateur Lily Fasil of Buna Kurs Ethiopian Cafe | Richmond, VA
Adapted by StarChefs | FEbruary 2026 | Photo: Will Blunt
INGREDIENTS
Chickpea Salad:
1 cup cooked chickpeas
1 tablespoon diced red onions
1 tablespoon diced tomatoes
1 tablespoon diced jalapeños
Minced garlic
Adobo seasoning
Sazon seasoning
Vinaigrette
Extra virgin olive oil
Potato Filling:
2 tablespoons neutral oil
7 strips julienned onions
100 grams crushed tomatoes
½ teaspoon minced garlic
Adobo seasoning
Sazon seasoning
½ cup blanched potatoes, sliced
3 strips julienned tomato
3 strips jalapeño
To Assemble and Serve:
Toasted sandwich bread, halved
METHOD
For the Chickpea Salad:
In a mixing bowl, combine chickpeas, onions, tomatoes, and jalapeños. Toss to combine. Season with garlic, adobo, and sazon. Dress with vinaigrette and olive oil. Transfer to an airtight container and refrigerate.
For the Potato Filling:
In a sauté pan over medium flame, heat oil. Add onions and sweat until translucent and softened. Add crushed tomatoes and cook 1 minute. Add garlic. Season with adobo and sazon. Cook additional 2 minutes. Add potatoes and cook 2 minutes. Stir in tomatoes and jalapeños. Remove from heat.
To Assemble and Serve:
Pile Potato Filling on bottom half of bread. Close sandwich and cut in half. Place on a serving plate. Serve with Chickpea Salad.
