Chilled Garbanzo & Potato Salad With Onion

This chilled garbanzo and potato salad is a hearty, vegan-friendly dish that balances earthy flavors with bright acidity. The combination of waxy red potatoes and protein-rich chickpeas provides a satisfying texture, while fresh plum tomatoes and crisp red onion add crunch and juiciness. A simple dressing of extra virgin olive oil, red wine vinegar, garlic, and fresh parsley ties the ingredients together with a tangy kick. Optional fresh spinach adds a nutritional boost and vibrant color. Perfect for potlucks, picnics, or as a light lunch, this salad improves as it chills, allowing the flavors to meld beautifully. It is easy to prepare using pantry staples and holds up well in the refrigerator for several days.

Cooking Method: Boiling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 188.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This chilled garbanzo and potato salad is a hearty, vegan-friendly dish that balances earthy flavors with bright acidity. The combination of waxy red potatoes and protein-rich chickpeas provides a satisfying texture, while fresh plum tomatoes and crisp red onion add crunch and juiciness. A simple dressing of extra virgin olive oil, red wine vinegar, garlic, and fresh parsley ties the ingredients together with a tangy kick. Optional fresh spinach adds a nutritional boost and vibrant color. Perfect for potlucks, picnics, or as a light lunch, this salad improves as it chills, allowing the flavors to meld beautifully. It is easy to prepare using pantry staples and holds up well in the refrigerator for several days.

Ingredients

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

Directions

1
Wash and scrub the red potatoes, then cut them into bite-sized pieces.
2
Drain and rinse the garbanzo beans thoroughly under cold water.
3
Dice the plum tomatoes into pieces slightly smaller than the potatoes.
4
Finely mince the red onion and chop the fresh parsley.
5
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, black pepper, parsley, water, and crushed red chilies to make the dressing.
6
Bring a large saucepan of salted water to a boil.
7
Add the potato pieces and boil for 4-5 minutes until tender but not mushy.
8
Drain the potatoes and rinse immediately with cold water to stop the cooking process.
9
In a large mixing bowl, combine the cooled potatoes, garbanzo beans, tomatoes, red onion, and spinach.
10
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
11
Cover the bowl and refrigerate for at least 4 hours, tossing once or twice to redistribute the dressing.
12
Serve chilled.

Nutrition Facts

Servings 4

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, chilled, dressing, garbanzo, healthy, lunch, onion, potato, salad, side dish, spinach, tomato, vegan, vegetarian, vinegar, picnic

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