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Categories: Salads, Sides, Vegetarian

Garbanzo and Potato Salad

Garbanzo and Potato Salad
Gary Friedman / Los Angeles Times

Every week at the farmers market I walked by the sprout vendors' tables. Their sprouts looked like collections of multicolored beads all sorted neatly into a patchwork of square boxes--pale orange lentils, golden garbanzos, brown kernels of wheat and dark ... Read more

Total time: 1 hour 15 minutes | Serves 8
Note: 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.
  • 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
  • Pepper
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped Italian parsley
  • 2 cloves garlic, minced

Step 1Simmer 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.

Step 2In 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.

Step 3Drain 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.

Step 4When 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.

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.
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