Chickpea-Potato Salad with Curry-Lime Vi
Source of Recipe
Natural Health May/June 2002
Recipe Introduction
Chickpea-Potato Salad with Curry-Lime Vinaigrette
List of Ingredients
Salt
1 pound red potatoes, scrubbed and cut into 1/2-inch dice
1 10-ounce package frozen peas
2 tablespoons lime juice
1 teaspoon curry powder
1 teaspoon Dijon mustard
2 tablespoons canola oil
1 15-ounce can chickpeas, drained and rinsed
4 cups baby spinach, washed and thoroughly dried Recipe
1. Bring several quarts of water to a boil in a large
saucepan. Add salt to taste and potatoes, and cook
until almost tender but not soft, about 8 minutes. Add
peas and cook for 1 minute. Drain and transfer
vegetables to bowl of ice water. When cooled, drain
vegetables thoroughly, and pat dry with paper towels.
2. Whisk the lime juice, curry powder, and mustard
together in small bowl. Add the oil and whisk until
dressing is smooth. Add salt to taste.
3. Place potatoes, peas, chickpeas, and spinach in
large bowl. Drizzle dressing over salad and toss to
coat. Adjust seasonings. Serve immediately.
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