Greek Potato And Chickpea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Black olives, chickpeas, potatoes and lemons combine in this delicious and healthy Mediterranean lunch recipe that just gets better with age! If you can, get organic chickpeas and potatoes for optimum nutrition. Ingredients:
**dressing |
2 tbsp cold vegetable broth |
2 tbsp lemon juice |
1 tsp grated lemon zest |
1 tbsp dijon mustard |
**salad |
1lb red-skinned new potatoes, scrubbed, quartered and steamed |
1 large red onion, thinly sliced |
15oz cooked chickpeas, rinsed and drained |
6oz cherry tomatoes, halved |
2oz black olives, pitted & chopped |
3 tbsp fresh oregano, chopped |
Directions:
1. Whisk together the dressing ingredients in a small bowl, set aside.
2. Put the potatoes into a bowl.
3. While still warm, pour half of the dressing over them and toss.
4. Cool to room temperature.
5. Add the onion, chickpeas, tomatoes, olives & oregano.
6. Pour on the remaining dressing, toss together and serve at room temperature.
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