New Potato, Chickpea and Mint Salad with Pistachios
Cool off with this tasty salad, with mint and lemon to spark on the palate.
Servings 6 cups
Ingredients
- 1 pound new potatoes cooked and cooled, halved
- 1 can cooked chickpeas drained and rinsed
- 1/2 large red bell pepper slivered
- 1 large scallions chopped
- 1/2 cup fresh spearmint packed
- 1 clove garlic peeled and sliced
- 1/4 cup raw pistachios divided
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- mint sprigs for garnish
Instructions
- In a large bowl, combine the new potatoes, chickpeas, peppers and scallions.
- In a food processor, combine mint, garlic and half of the pistachios. Process to mince finely, scrape down and process a few times, then add olive oil and blend. Scrape down and add the lemon and salt, blend again until smooth.
- Scrape over the potato mixture and toss to coat.
- Serve topped with reserved pistachos and garnished with mint sprigs.