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PEI Potato Mediterranean Salad | | Preparation time; 30 minutes; standing time: 30 minutes |
| | Ingredients | | 4 | medium PEI potatoes | 4 | | 1 | medium red onion, finely chopped | 1 | | 1 can (19 oz) | chickpeas, drained and rinsed | 540 ml | | 2 | tomatoes, chopped | 2 | | 1/4 cup | fresh lime or lemon juice | 50 ml | | 1/4 - 1/2 cup | chopped fresh coriander or parsley | 50-125 ml | | 2 cloves | garlic, minced | 2 | | 1/2 tsp | ground coriander | 2 ml | | 1/2 tsp | ground cumin | 2 ml | | 1/4 tsp | salt | 1 ml | | 1/4 tsp | cayenne | 1 ml | | 1/4 tsp | sugar | 1 ml |
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| Cook washed potatoes in about 1 inch (2.5 cm) of lightly salted boiling water, until fork tender, about 20-25 minutes. Peel and chop into 1/2 inch (1 cm) cubes. Combine potatoes with remaining ingredients and toss. Set aside at room temperature for 30 minutes to allow flavors to blend. Refrigerate. Serves 6 |
| Nutrient Analysis Per Serving | | Calories | 190 kcal | | Protein | 7.3 g | | Fat | 1.8 g | | Carbohydrates | 38.3 g | | Total Dietary Fiber | 4.6 g (high source of fiber) | | Sodium | 223 mg | | Potassium | 647 mg | | Iron | 2.41 mg (good source) | | Calcium | 54 mg (source) | | Cholesterol | 0 mg | | Vitamin A | 53 RE (source) |
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