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Garbanzo and Potato Salad

Time 1 hour 15 minutes
Yields Serves 8
Garbanzo and Potato Salad
1

Simmer the garbanzos in about a quart of salted water for 15 to 20 minutes, then taste one. They should be tender but firm, not mushy.

2

In another pot, cover the potatoes with cold, well-salted water, bring to a boil and cook until the potatoes can be easily pierced with a fork--the time will vary with the size of the potatoes. Drain the potatoes and allow them to cool completely.

3

Drain the garbanzos and rub them lightly between your hands in a bowl of cool water. Loose skins will come off and float to the top, where you can skim them off. You may have to squeeze the beans a bit to separate them from the skins. Drain again, and combine the beans with the olive oil, sesame oil, lemon juice, pepper to taste, cilantro, parsley and garlic. Stir well, and leave the beans to marinate.

4

When the potatoes are completely cool, peel them and dice them to the size of the garbanzos. Salt the diced potatoes, wait a few minutes, then stir them into the marinated beans. Taste and adjust the seasoning with more salt or pepper as needed.

Garbanzos and potatoes go together very well. It’s a combination found often in Indian food, and in many Spanish dishes too. This tasty salad can be served over mixed greens, or by itself, and it makes an excellent picnic or potluck dish--much better than that old three-bean salad from the deli.

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