3 , white and green sliced separately (Including Top)
1 Cup (16 tbs)
Red wine vinegar
1⁄2 Teaspoon, crumbled
1⁄2 Clove (2.5 gm), minced
1 To prepare the salad: Bring a large saucepan of water to a boil over moderately high heat, then add the potatoes.
When the water returns to a boil, cook the potatoes for 6 to 7 minutes or until they are fork-tender.
Add the white part of the green onions during the last minute of cooking.
2 Meanwhile, prepare the dressing.
In a small bowl, whisk toge ther the oil, mustard, vinegar, apple juice, basil, and garlic if using or put all the ingredients in a small jar and shake until well blended.
5 Place the green part of the onions and the chick peas in a colander and set in the sink.
Drain the potatoes into the colander, then transfer the vegetables to a salad bowl and toss with the dressing.