Chilled Garbanzo & Potato Salad
Yield
10 servingsPrep
20 minCook
20 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red skinned potatoes
|
|
| 3 | each |
italian plum (roma) tomatoes
|
|
| ½ | medium |
red onion
|
|
| 16 | ounces |
chickpeas (garbanzo beans)
|
|
| ¼ | pound |
spinach
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red skinned potatoes
|
|
| 3 | each |
italian plum (roma) tomatoes
|
|
| 0.5 | medium |
red onion
|
|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
|
|
| 113.4 | g |
spinach
|
|
Directions
Bring about 4 to 6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces.
Bring back to a boil, and boil for 4 to 5 minutes.
Do not overcook! You don't want them to be hard, but you don't want them to be mush, either.
Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse).
Drain the garbanzo beans and rinse them thoroughly under cold water.
Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces.
Chop up the spinach (if you're using it). Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side.
Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things.
