Garbanzo And Potato Salad Recipe

Name: Garbanzo And Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound garbanzo beans sprouted; salt to taste; 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 to taste; 1/2 cup chopped cilantro; 1/4 cup Italian parsley chopped; 2 garlic cloves minced

Servings: persons

1 pound garbanzo beans sprouted
salt to taste
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 to taste
1/2 cup chopped cilantro
1/4 cup Italian parsley chopped
2 garlic cloves minced

1
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.
2
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.
3
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.
4
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.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound garbanzo beans sprouted, salt to taste, 1 pound boiling potatoes such as Yukon Gold, 2 tablespoons olive oil, and more.

Yes, Garbanzo And Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garbanzo And Potato Salad

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