The Pioneer Woman Tasty Kitchen
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Potato Salad with Chickpeas

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Level: Easy

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Description

It started as a variation of Russian salad. But instead of mayonnaise I decided to use olive oil and vinegar. Today it is the super famous potato salad, famous because it seems everybody who tries it just falls in love at first bite.

Ingredients

  • 1 bag (16 Oz. Bag) Chickpeas
  • 6 whole Red Potatoes, Cubed
  • 6 whole Carrots, Cubed
  • ½ whole Savoy Cabbage, Chopped
  • 1 whole Onion, Chopped
  • 5 cloves Garlic, Chopped
  • 1 whole Zucchini, Cubed
  • 1 whole Summer Squash, Cubed Or Julienned
  • 1 bunch Asparagus
  • 1 Tablespoon Salt
  • 1 Tablespoon Herbes De Provence
  • 1 Tablespoon Wine Vinegar
  • 2 Tablespoons Olive Oil

Preparation

Cook the chickpeas in boiling water in a large pan for an hour and half. Add the potatoes, carrots, savoy cabbage, onions and garlic, zucchini, summer squash, asparagus, salt and herbs. All ingredients should be added according to the time each one needs to cook; it normally takes around 30 minutes from the potatoes to the last item. Drain all the water and generously pour good wine vinegar and olive oil. Serve warm or preferably cold.

One Comment

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Profile photo of Amy (Chronicles of a Post-Grad)

Amy (Chronicles of a Post-Grad) on 10.30.2010

ooh, this looks yummy and healthy! i’ll have to try it out!

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