Potato & Broccoli Salad
Get ready for picnic season with this healthier alternative to potato salad.
Ingredients
- 3-4 large russet potatoes, diced
- Small head of broccoli, cut into small pieces
- 15 oz can of chickpeas, drained but reserve the liquid
- 3-4 scallions, thinly sliced
- 2-3 cloves garlic, minced
- Juice of 1/2 lime
- 1/2 cup white wine vinegar
- 1 teaspoon honey or maple syrup
- Salt, pepper, rosemary, thyme
Instructions
Cook the potatoes, drain and cool. I like to cook (microwave or steam) the broccoli until al dente. I also like to sauté the onions and garlic but you can add them raw. Sauteing them brings out the sweetness of the onions. Add the potatoes, broccoli, chickpeas, onions, garlic to a bowl. For the dressing: combine the chickpea liquid (aquafaba, white wine vinegar, honey, lime juice, thyme, and rosemary in a blender cup. (I use a stick blender for the mixture) Blend until smooth and add to the potato and broccoli mixture. Add salt and pepper to taste.
Be creative and add other vegetables or mushrooms.
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