vegan - composed potato salad

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here's a main dish salad with sesame paste

 

 

* Exported from MasterCook *

 

Sultan's Salad ~ Potatoes, Chickpeas, Tahini, Walnuts

 

Recipe By :Potatoes: from pancakes to pommes frites by Annie Nichols

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup dried chickpeas

1 garlic clove; chopped -- (1-2)

2 ounces shelled walnuts -- chopped

4 tablespoons chopped flat-leaf italian parsley

2 tablespoons chopped fresh mint

4 tablespoons tahini

4 tablespoons fresh lemon juice -- or more

1/3 cup extra virgin olive oil

1/3 cup water -- (approximately)

pinch paprika

salt

1 1/2 pounds small unpeeled new or waxy potatoes

OPTIONAL GARNISH:

2 Tablespoons chopped walnuts

1 tablespoon toasted sesame seeds

mint sprigs

 

1. Place chickpeas in a bowl, cover with cold water and let soak overnight. Next

day, drain and rinse well. Place chickpeas in saucepan of unsalted cold water,

bring to a boil, reduce the heat and simmer for 50 minute to 1 hour or until

tender. Drain well and reserve in a large bowl. (May substitute 1 3/4 cup

cooked, drained garbanzo beans).

 

2. Combine garlic, walnuts and herbs in the bowl of a food processor or blender.

Pulse until finely chopped. Add tahini paste and lemon juice. Whizz to mix. With

the motor running, add the olive oil in a thin steady stream until amalgamated.

Add enough water to make a thin dressing. Pour sauce into a bowl and season to

taste with salt, paprika and extra lemon juice.

 

3. Add the potatoes to a saucepan of lightly salted boiling water and simmer for

15 to 20 minutes or until tender. Drain well, then cut the potatoes in half and

add to the bowl with the chickpeas. Add dressing and toss the mixture well while

still warm.

 

4. Serve warm or cold, sprinkled with the chopped walnuts, toasted sesame seeds

and sprigs of mint.

 

Description:

" Spicy, sophisticated flavors typical of Middle Eastern food "

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Per Serving (excluding unknown items): 653 Calories; 40g Fat (53.5% calories

from fat); 17g Protein; 62g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

43mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7

1/2 Fat.

 

NOTES : The potato is known as batata in Arabic. This salad from Saudi Arabia

combines a traditional Middle Eastern ingredient, the chickpea, with the more

recent arrival, the potato.

 

Nutr. Assoc. : 0 3505 0 0 0 0 0 0 0 0 0 904219 0 0 0 0

 

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