Chilled Garbanzo And Potato Salad With Onion And Garlic

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.

Cooking Method: Boiling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 1

Calories: 188.3

Dietary: Gluten-free, Vegan, Vegetarian

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

2 pound Red Potatoes -- * see note
3 Italian Plum Tomatoes --

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

Read it online: https://www.chefs-mate.com/recipe/chilled-garbanzo-and-potato-salad-with-onion-and-garlic/