Try this Greek Potato and Chickpea Salad recipe, or contribute your own.
Suggest a better descriptionProcess olive oil, lemon juice, anchovy filets, oregano, parsley, yogurt, garlic, egg, and salt and pepper in a blender or food processor until well combined. Set aside. Wash and quarter potatoes and place in a medium-sized saucepan. Cover with water and bring to a boil over high heat. Lower heat and simmer about 10 minutes, or until tender. Drain well. Place in a salad bowl and pour half the vinaigrette over the warm potatoes. Toss to combine. Set aside to cool at room temperature. When cool, toss in remaining ingredients. Stir in remaining vinaigrette and serve at room temperature. The Greek salad comes from Judith Choates The Bean Cookbook. Posted to MC-Recipe Digest V1 #644 by Nancy Berry
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 303 | ||
Calories from Fat: 148 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 33.3mg | 10 % | |
Sodium 70.4mg | 2 % | |
Potassium 844.6mg | 22 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 22.7g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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