Name: Lemony Potato Salad with Chickpeas and Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup canola oil; 2 Tbsp lemon juice; 2 Tbsp white wine vinegar; 2 garlic cloves, (minced); 1 tsp Dijon mustard; 1/2 tsp dried marjoram leaves; 1/4 tsp salt; 1/4 tsp ground black pepper; 1/2 lb green beans, (trimmed and sliced into 1 inch (2.5 cm) lengths (about 2 cups/500 mL)); 1 1/2 lbs baby red potatoes, (scrubbed and cut in bite size pieces (about 4 cups/ 1L)); 19 oz can chickpeas, (rinsed and drained); 2 cups halved grape or cherry tomatoes; 3 cups cubed mozzarella cheese, ((about 10 oz)); 6 basil leaves, (sliced into ribbons)

Jump to Recipe Print Recipe

Recipe and image courtesy of Saskatchewan Pulse Growers

This potato, green bean, chickpea, tomato and mozzarella salad recipe features a tangy lemon vinaigrette for a delicious alternative to traditional mayonnaise-based potato salads.

Lemony Potato Salad with Chickpeas and Mozzarella

This potato, green bean, chickpea, tomato and mozzarella salad recipe features a tangy lemon vinaigrette for a delicious alternative to traditional mayonnaise based potato salads.

No ratings yet

Print Pin

Course: Salad

Preparation: Easy

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Saskatchewan Pulse Growers

Ingredients

1/2 cup canola oil
2 Tbsp lemon juice
2 Tbsp white wine vinegar
2 garlic cloves, minced
1 tsp Dijon mustard
1/2 tsp dried marjoram leaves
1/4 tsp salt
1/4 tsp ground black pepper
1/2 lb green beans, trimmed and sliced into 1 inch (2.5 cm) lengths (about 2 cups/500 mL)
1 1/2 lbs baby red potatoes, scrubbed and cut in bite size pieces (about 4 cups/ 1L)
19 oz can chickpeas, rinsed and drained
2 cups halved grape or cherry tomatoes
3 cups cubed mozzarella cheese, (about 10 oz)
6 basil leaves, sliced into ribbons

Imperial – Metric

Instructions

To make vinaigrette: In a small bowl or jar, combine canola oil, lemon juice, vinegar, garlic, mustard, marjoram, salt and pepper. Whisk to combine. Let sit for at least 30 minutes, or make the dressing a day in advance. Discard the garlic before using.
In medium steamer pot, add 1/2 cup (125 mL) water to bottom of pot and green beans to steamer. Steam the beans until crisp-tender, about 4 minutes. Drain and plunge into ice water to stop the beans from cooking further, drain again once they have cooled. Set aside.
Using the same steamer pot, steam the potatoes until tender when pierced with a knife, about 10-15 minutes. You may need to add additional water to complete steaming. Drain.
In a large bowl, add warm potatoes and drizzle with about 1/3 of the vinaigrette. Set aside until cooled completely.
Add chickpeas, tomatoes, mozzarella, and remaining vinaigrette. Toss. Add the green beans just before serving and garnish with basil.

Notes

The acidity of the dressing will cause the green beans to discolour after a couple of hours, much as a pickled green bean loses its bright colour. Adding the green beans shortly before serving the salad will keep the dish visually appealing. Leftovers will keep well in the refrigerator for two or three days, and taste fine despite the lack of colour.

Nutrition Facts

Lemony Potato Salad with Chickpeas and Mozzarella

Serving Size

250 mL

Amount per Serving

Calories

280

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

370

Potassium

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.