Potato and Chick Pea Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
For the salad:
1 lb (455 g) red-skinned potatoes, cut into 1/2 inch (1 cm) cubes (3 cups/750 mL)
3 green onions, including tops, white and green sliced separately
1 cup (250 mL) cooked chick peas
For the dressing:
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) apple juice
1/2 tsp (2 mL) dried basil, crumbled
1/2 clove garlic, minced (optional)
To prepare the salad: Bring a large saucepan of water to a boil over moderately high heat, then add the potatoes. When the water returns to a boil, cook 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.
Meanwhile, prepare the dressing. In a small bowl, whisk together 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. 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. Serve warm or refrigerate for up to 3 days and serve chilled.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:2065