Greek Potato and Chickpea Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
**Dressing **2 tbsp cold vegetable broth2 tbsp lemon juice 1 tsp grated lemon zest 1 tbsp Dijon mustard **Salad**1lb red-skinned new potatoes, scrubbed, quartered and steamed1 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
Whisk together the dressing ingredients in a small bowl, set aside.
Put the potatoes into a bowl.
While still warm, pour half of the dressing over them and toss.
Cool to room temperature.
Add the onion, chickpeas, tomatoes, olives & oregano.
Pour on the remaining dressing, toss together and serve at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Put the potatoes into a bowl.
While still warm, pour half of the dressing over them and toss.
Cool to room temperature.
Add the onion, chickpeas, tomatoes, olives & oregano.
Pour on the remaining dressing, toss together and serve at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 165.9
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 384.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 5.4 g
- Protein: 5.6 g
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