Potato And Chick Pea Salad
|Red-skinless potatoes||1 Pound|
|Green onions||3 , white and green sliced separately (Including Top)|
|Cooked chickpeas||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Apple juice||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Garlic||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.