Broccoli, Potato, and Chick-Pea Salad with Lemon-Tarragon Dressing Recipe

Broccoli, Potato, and Chick-Pea Salad with Lemon-Tarragon Dressing Recipes

Ingredients :

1 pound new or russet potatoes, cut into 1-inch cubes

2 tbsp dry white wine

1 tbsp chopped fresh tarragon

freshly ground black pepper


6 cups broccoli florets

1 cup cooked chick-peas

1/2 cup nonfat plain yogurt

3 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp minced garlic

Method :

In a saucepan, steam the potatoes until just tender. Drain and toss with the white wine and tarargon. Season to taste with pepper and salt. Steam the broccoli florets until just tender. Drain and refresh under cold running water. Drain again and toss with the chick-peas, yogurt, lemon juice, red wine vinegar, mustard, and garlic. Adjust the flavor with additional pepper and salt. In a large serving bowl, combine the potatoes and broccoli mixture. Toss gently to mix thoroughly. Serve warm or at room temperature.

Makes 6 cups

This has a wonderful texture and bright, alive flavors. You could serve it with crusty French bread as a main course luncheon. It can be prepared up to 24 hours in advance but will lose some of its color as it sits.

Learn how to cook Vegetarian Recipes

Subscribe to our newsletter

Get the above cooking ingredients here

More Vegetarian Salad Recipes

Copyright 101 Vegetarian Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy