ezRecipe-Zee: Cooking Recipe: How to make Garbanzo And Potato Salad

Garbanzo And Potato Salad

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Date Added:	May 7, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Beans, Salads / Dressings, Copy Cat / Restaurant

Ingredients:

1     pound         sprouted garbanzo beans
                    Salt
1     pound         boiling potatoes, such as Yukon Gold
2     tablespoons   olive oil
2     teaspoons     dark sesame oil
6     tablespoons   lemon juice
                    Freshly-ground black pepper
1/2   cup           chopped cilantro
1/4   cup           chopped Italian parsley
2                   garlic cloves

Directions: one line for each direction. When saved the lines will be numbered.

Simmer the garbanzos in about a quart of salted water for 15 to 20 minutes, then taste one. They should be tender but firm, not mushy.
In another pot, cover the potatoes with cold, well-salted water, bring to a boil and cook until the potatoes can be easily pierced with a fork -- the time will vary with the size of the potatoes. Drain the potatoes and allow them to cool completely.
Drain the garbanzos and rub them lightly between your hands in a bowl of cool water. Loose skins will come off and float to the top, where you can skim them off. You may have to squeeze the beans a bit to separate them from the skins. Drain again, and combine the beans with the olive oil, sesame oil, lemon juice, pepper to taste, cilantro, parsley and garlic. Stir well, and leave the beans to marinate.
When the potatoes are completely cool, peel them and dice them to the size of the garbanzos. Salt the diced potatoes, wait a few minutes, then stir them into the marinated beans. Taste and adjust the seasoning with more salt or pepper as needed.
This recipe yields 8 servings.
Each serving: 165 calories; 212 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 27 grams carbohydrates; 4 grams protein; 3.57 grams fiber.
Comments: Garbanzos and potatoes go together very well. It's a combination found often in Indian food, and in many Spanish dishes too. This tasty salad can be served over mixed greens, or by itself, and it makes an excellent picnic or potluck dish--much better than that old three-bean salad from the deli.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 06-13-2001