Salads
Garbanzo Potato Salad
Prep Time
25 min
Cook Time
20 min
Servings
8
Calories
220
Creamy potato salad with chickpeas, artichokes, and fresh basil. A unique twist on the classic!
Ingredients
2 pounds small red potatoes, quartered and cooked
1 can garbanzo beans
1 red bell pepper, chopped fine
1 bunch green onions, chopped
3 carrots, grated
2 large jalapeño peppers, chopped very fine
1 head garlic, all cloves chopped fine
Sauce:
1/2 pound mushrooms, sliced
2 tablespoons balsamic vinegar
1/2 package Mori-Nu tofu
1 can artichoke hearts, drained
Fresh basil and oregano
Salt and pepper to taste
Instructions
1. Cook potatoes until soft. Combine with garbanzo beans, bell pepper, green onions, carrots, jalapeños, and garlic.
2. For sauce: Sauté mushrooms in balsamic vinegar.
3. In food processor, blend tofu, artichoke hearts, basil, and oregano.
4. Add tofu mixture to mushrooms and cook a while longer.
5. Mix sauce with potato mixture.
6. Season with salt and pepper to taste.
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Nutrition Facts
Per Serving (8 servings)| Calories | 220 |
| Protein | 8,00 g |
| Carbohydrates | 42,00 g |
| Fat | 2,00 g |
Category
SaladsRelated Recipes
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