Eat Green, Be Healthy
Potato and Chickpea Salad RecipeMakes: 6 servings
1 1/2 pounds baby or new potatoes
1/2 cup dry white wine
1 tablespoon olive oil
3 tablespoons whole-grain mustard
1 teaspoon salt
1 tablespoon fresh thyme, minced
15-ounce can chickpeas, rinsed and drained
2 scallions, minced
1 small red pepper, diced
Cut potatoes into quarters and cook in salted, boiling water until softened. Drain and set aside. In a small bowl, whisk together wine, olive oil, mustard, salt, and thyme. Transfer cooked potatoes to a large bowl. Add chickpeas and pour dressing over the top. Toss to coat. Stir in scallions and red pepper.
Nutrition facts per serving: 190 calories, 5g protein, 31g carbohydrate, 4g fat (<1g saturated), 5g fiber.
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