Jamie Oliver Air Fryer Spiced Potato & Chickpea Salad

This Jamie Oliver Air Fryer Spiced Potato & Chickpea Salad is crispy, tangy, and packed with bold flavors. Featuring crushed new potatoes, golden chickpeas, cooling cucumber-mint yogurt, and a zesty mango chutney twist, it’s the perfect balance of texture and spice. This satisfying vegetarian dish takes just 20 minutes to make and serves 2. It’s ideal as a vibrant lunch or a flavorful side for grilled meats or paneer skewers.

Jamie Oliver Air Fryer Spiced Potato & Chickpea Salad Ingredients

• 1 x 567g tin of peeled new potatoes
• 2 cloves of garlic
• 2 tsp cumin seeds
• 1 x 400g tin of chickpeas
• ½ a cucumber
• ½ a bunch of mint (15g)
• 75g natural yoghurt
• 1 lime
• 2 tbsp mango chutney
• 1 handful of Bombay mix
• Olive oil
• Sea salt and black pepper

How To Make Jamie Oliver Air Fryer Spiced Potato & Chickpea Salad

1. Smash and season the potatoes: Drain the potatoes, mash slightly in the air fryer drawer lined with parchment, add sliced garlic, cumin seeds, oil, salt, and pepper, and cook for 10 minutes at 200ºC.
2. Add chickpeas and crisp: Drain chickpeas, toss in with potatoes, and cook for another 10 minutes until golden and crunchy.
3. Make the yoghurt dressing: Deseed and chop the cucumber, finely chop mint, and mix both with yoghurt, lime zest and juice, extra virgin olive oil, and seasoning.
4. Assemble the salad: Divide the crispy potato-chickpea mix on plates, spoon over the cucumber yoghurt, dollop with mango chutney, scatter Bombay mix, and garnish with mint leaves.

Recipe Tips

• Use parchment paper: Lining the air fryer helps keep the potatoes from sticking.
• Customize spice levels: Add chili flakes or garam masala for an extra kick.
• Chill the yoghurt mix: Keep the cucumber-mint yogurt cold until serving for the best contrast.
• Swap chickpeas: Try lentils or black beans if you’re out of chickpeas.

What To Serve With Spiced Potato & Chickpea Salad

This warm, spiced salad pairs wonderfully with grilled halloumi, tandoori chicken, or a bowl of lentil soup. For a cooling contrast, enjoy it with a mango lassi or a chilled minty lemonade.

How To Store Spiced Potato & Chickpea Salad

Refrigerate: Store the potatoes and chickpeas separately from the yoghurt in airtight containers. They’ll keep for up to 3 days.
Reheat: Re-crisp the potato mix in the air fryer for 5 minutes before serving.
Do not freeze: The cucumber yoghurt doesn’t freeze well.

Spiced Potato & Chickpea Salad Nutrition Facts

Per serving:
Calories: 597
Total Fat: 40g
Saturated Fat: 4.8g
Carbohydrates: 66.2g
Sugars: 16.8g
Protein: 17g
Sodium: 1.4g
Fibre: 9.5g

FAQs

Jamie Oliver Air Fryer Spiced Potato & Chickpea Salad

Course: DinnerCuisine: FusionDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

597

kcal

A crispy, tangy salad with golden smashed potatoes, roasted chickpeas, a cool cucumber-mint yogurt, sweet mango chutney, and crunchy Bombay mix.

Ingredients

• 1 x 567g tin of peeled new potatoes

• 2 cloves of garlic

• 2 tsp cumin seeds

• 1 x 400g tin of chickpeas

• ½ a cucumber

• ½ a bunch of mint (15g)

• 75g natural yoghurt

• 1 lime

• 2 tbsp mango chutney

• 1 handful of Bombay mix

• Olive oil

• Sea salt and black pepper

Directions

• Line air fryer with parchment, mash potatoes, add garlic, cumin, oil, salt, pepper; air fry 10 mins at 200ºC.
• Add drained chickpeas, toss, and air fry 10 mins more until crisp.
• Mix chopped cucumber, mint, yoghurt, lime zest and juice, oil, salt for dressing.
• Plate potatoes and chickpeas, top with yoghurt, mango chutney, Bombay mix, and mint.
• Serve immediately for best texture and flavor.

Notes

• Use parchment paper to avoid sticking.
• Chill the yoghurt mix separately if prepping ahead.
• Add extra cumin or chili for more flavor.
• Not suitable for freezing—best enjoyed fresh.