Chilled Garbanzo And Potato Salad With Onion And Garlic

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Servings: 1 Difficulty: Intermediate
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A refreshing, tangy cold salad featuring creamy chickpeas, tender red potatoes, and crisp vegetables in a zesty garlic vinaigrette.
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This chilled garbanzo and potato salad is a vibrant, hearty dish that balances the earthiness of red potatoes with the protein-rich creaminess of chickpeas. Brightened by juicy plum tomatoes, fresh spinach, and sharp red onion, the salad is brought together by a punchy dressing of extra virgin olive oil, red wine vinegar, and minced garlic. It’s a perfect vegan side dish for summer picnics, potlucks, or a light lunch. The flavors meld beautifully as it chills, making it even more delicious the next day. Simple to prepare with pantry staples, this salad offers a satisfying texture and robust flavor profile that appeals to both vegetarians and meat-eaters alike.

Chilled Garbanzo and Potato Salad With Onion and Garlic recipe image
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Chilled Garbanzo And Potato Salad With Onion And Garlic

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 188.3

Description

This chilled garbanzo and potato salad is a vibrant, hearty dish that balances the earthiness of red potatoes with the protein-rich creaminess of chickpeas. Brightened by juicy plum tomatoes, fresh spinach, and sharp red onion, the salad is brought together by a punchy dressing of extra virgin olive oil, red wine vinegar, and minced garlic. It&# 226;ÂÂs a perfect vegan side dish for summer picnics, potlucks, or a light lunch. The flavors meld beautifully as it chills, making it even more delicious the next day. Simple to prepare with pantry staples, this salad offers a satisfying texture and robust flavor profile that appeals to both vegetarians and meat-eaters alike.

Ingredients

Directions

  1. Prepare the dressing by whisking together 1 tablespoon extra virgin olive oil, 2 tablespoons red wine vinegar, 4 minced garlic cloves, 1/2 teaspoon salt, 1/2 teaspoon fresh ground black pepper, 1 tablespoon minced fresh parsley, 1/2 cup water, and 1/4 teaspoon crushed dried hot red chilies in a small bowl or measuring cup. Let it sit for at least 10 minutes to allow flavors to meld.
  2. Scrub the 2 pounds of small red potatoes and cut them into bite-sized pieces.
  3. Bring 4-6 cups of water to a rolling boil in a saucepan. Add the potato pieces and cook for 4-5 minutes until tender but not mushy. Do not overcook.
  4. Drain the potatoes immediately and rinse thoroughly under cold running water to stop the cooking process. Drain well.
  5. Drain and rinse the 16 oz can of garbanzo beans (chickpeas) thoroughly under cold water.
  6. Cut the 3 plum tomatoes into bite-sized pieces, aiming for pieces slightly smaller than the potatoes.
  7. Mince 1/2 medium red onion. If using, wash and finely chop 1/4 lb fresh spinach.
  8. In a large mixing bowl, combine the cooled potatoes, rinsed garbanzo beans, chopped tomatoes, minced red onion, and spinach.
  9. Pour the prepared garlic vinaigrette over the salad ingredients. Gently toss everything together until evenly coated.
  10. Cover the bowl and refrigerate for at least 4 hours, tossing once or twice during chilling to ensure even distribution of flavors. Serve chilled.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 188.3kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.4mg1%
Total Carbohydrate 41.5g14%
Dietary Fiber 5.9g24%
Sugars 3.8g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chickpea salad, cold potato salad, vegan salad, garbanzo beans, red potatoes, garlic vinaigrette, summer side dish, picnic recipe, healthy lunch, plant-based, spinach salad, plum tomatoes, red onion, chilled salad, make-ahead meal
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