Chickpea-Potato Salad with Curry-Lime Vinaigrette

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Chickpea-Potato Salad with Curry-Lime Vinaigrette

Source:Natural Health May/June 2002

 

Salt

1 pound red potatoes, scrubbed and cut into 1/2-inch dice

1 10-ounce package frozen peas

2 tablespoons lime juice

1 teaspoon curry powder

1 teaspoon Dijon mustard

2 tablespoons canola oil

1 15-ounce can chickpeas, drained and rinsed

4 cups baby spinach, washed and thoroughly dried

 

1. Bring several quarts of water to a boil in a large

saucepan. Add salt to taste and potatoes, and cook

until almost tender but not soft, about 8 minutes. Add

peas and cook for 1 minute. Drain and transfer

vegetables to bowl of ice water. When cooled, drain

vegetables thoroughly, and pat dry with paper towels.

 

2. Whisk the lime juice, curry powder, and mustard

together in small bowl. Add the oil and whisk until

dressing is smooth. Add salt to taste.

 

3. Place potatoes, peas, chickpeas, and spinach in

large bowl. Drizzle dressing over salad and toss to

coat. Adjust seasonings. Serve immediately.