Name: Chickpea/Garbanzo Beans & Roasted Potato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 TBSP TIMPERIO NOBILE EXTRA VIRGIN OLIVE OIL (Alternatively you may use Timperio Gentile or Timperio Organic Bio/Olio); 1 TSP TIMPERIO BASIL FLAVORED EXTRA VIRGIN OLIVE OIL; 8 QT BABY POTATOES; 1/4 CUP SWEET CORN; 1/4 CUP CANNED GARBANZO BEANS/CHICK PEAS(DRAINED) (If you are using fresh Chickpeas/Garbanzo beans, soak them overnight, drain and cook them till soft the next morning.); 1.5 TBSP BEETROOT JULIENNES; 1.5 TBSP CARROT JULIENNES; 5 QT BABY TOMATOES; 1 TSP CHILLI FLAKES; 1 TSP LEMON JUICE; 1 TBSP CHOPPED FRESH MINT, PARSLET/CORIANDER. BASIL (if you are using fresh herbs, add them on top of the salad instead of frying); 1 PINCH SALT

Chickpea/Garbanzo Beans & Roasted Potato Salad Recipe

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Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 Minutes

Difficulty

BEGINNER

Once I tasted Chickpea Salad in a restaurant and I tweaked it a little to add in roasted baby potatoes, fresh greens and flavored EVOO to have a flavor punch to this colorful Salad. Feel free to add in fresh or cooked veggies of your choice in this tasty salad.

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Ingredients

1.5 TBSP TIMPERIO NOBILE EXTRA VIRGIN OLIVE OIL (Alternatively you may use Timperio Gentile or Timperio Organic Bio/Olio)
1 TSP TIMPERIO BASIL FLAVORED EXTRA VIRGIN OLIVE OIL
8 QT BABY POTATOES
1/4 CUP SWEET CORN
1/4 CUP CANNED GARBANZO BEANS/CHICK PEAS(DRAINED) (If you are using fresh Chickpeas/Garbanzo beans, soak them overnight, drain and cook them till soft the next morning.)
1.5 TBSP BEETROOT JULIENNES
1.5 TBSP CARROT JULIENNES
5 QT BABY TOMATOES
1 TSP CHILLI FLAKES
1 TSP LEMON JUICE
1 TBSP CHOPPED FRESH MINT, PARSLET/CORIANDER. BASIL (if you are using fresh herbs, add them on top of the salad instead of frying)
1 PINCH SALT

Directions

Heat Timperio EVOO in large nonstick pan over low to medium-heat. Add the baby potatoes (halved) and cook them until they start to brown, stirring occasionally (Approximately 6 Min).
Add the corn, stir, and continue cooking until the corns stop popping (Approximately 3 Min). Turn off the heat.
Let your mix cool down, and add drained garbanzo beans*, baby tomatoes, beetroot & carrot Juliennes, and other fresh greens including mint, coriander/parsley, and basil. Mix your ingredients together, and get your salad ready for the final dressing.
Separately, add salt in the lemon juice, and pour it over your freshly made salad.
Add chopped fresh greens(Mint, basil, Coriander/Parsley). If using dried herbs, simply sprinkle them on top of your salad.
Sprinkle chili-flakes and pour Timperio Basil dressing. Time to enjoy!

ITALIAN

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Chickpea/Garbanzo Beans & Roasted Potato Salad Recipe – Timperio