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Potato And Chick Pea Salad Recipe
|Red-skinless potatoes||1 Pound|
|Green onions||3 , white and green sliced separately (Including Top)|
|Cooked chickpeas||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Apple juice||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Garlic||1⁄2 Clove (2.5 gm), minced|
Serving size: Complete recipe
Calories 946 Calories from Fat 321
% Daily Value*
Total Fat 36 g56.1%
Saturated Fat 4.8 g24.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 432.9 mg18%
Total Carbohydrates 137 g45.8%
Dietary Fiber 25.3 g101.2%
Sugars 15.2 g
Protein 26 g52.1%
Vitamin A 34.6% Vitamin C 184%
Calcium 21.6% Iron 58%
*Based on a 2000 Calorie diet
When the water returns to a boil, cook the potatoes for 6 to 7 minutes or until they are fork-tender.
Add the white part of the green onions during the last minute of cooking.
2 Meanwhile, prepare the dressing.
In a small bowl, whisk toge ther the oil, mustard, vinegar, apple juice, basil, and garlic if using or put all the ingredients in a small jar and shake until well blended.
5 Place the green part of the onions and the chick peas in a colander and set in the sink.
Drain the potatoes into the colander, then transfer the vegetables to a salad bowl and toss with the dressing.