Chickpea and Potato Salad (Light)

[Olga Drozd]

Light Chickpea and Potato Salad:

These highly nutritious chickpeas are also called garbanzo beans.  You can use dried chickpeas but you must soak them overnight and then cook them in fresh water before using. Cooked chickpeas freeze well. I placed my peas in a colander and poured boiling water (from the kettle) over them to refresh them and blanched quickly the sugar snap peas. Make sure you shake your container of buttermilk before pouring.

2 pounds unpeeled medium potatoes about 5 medium (900 g) (waxy potatoes)      1 tsp. salt 1 (19 oz.) can chickpeas, rinsed and drained (540 mL) 1 cup frozen peas, thawed 1/2 cup thinly sliced radish 3 green onions, thinly sliced GARLIC MUSTARD DRESSING: 1/2 cup buttermilk 1/2 cup plain yogurt (Balkan yogurt used) 1/4 cup mayonnaise 1 1/2 Tbsp. Dijon mustard 2 garlic cloves, minced 2 tsp. white vinegar 1/2 tsp. granulated sugar 1 1/2 tsp. salt 1/8 tsp. pepper

GARNISH:

Thinly sliced radish, for garnish
Sugar snap peas, for garnish

Pour water into a large saucepan until about 1 inch deep.  Add potatoes and salt. Cover.  Bring to a boil. As soon as water comes to a boil reduce heat to medium.  Boil gently for about 35 minutes until tender. Drain.  Let stand for about 10 minutes until cool enough to handle.  Peel.  Cut into 3/4 inch pieces.  Transfer to large bowl.

Add next 4 ingredients.  Toss gently.

Garlic Mustard Dressing:  Whisk first 9 ingredients in small bowl.  Makes about 1 cup dressing.  Drizzle over potato mixture.  Toss until coated.  Chill for at least 2 hours to blend flavours.

Garnish with radish and snap peas.  Makes about 9 1/2 cups.

1 cup = 181 calories = 6 g protein