Mediterranean Hot Salad
2 Russet Potatoes
1 cup canned Chick Peas, drained
4 Scallions
1 teaspoon Grated Garlic Clove
2 tablespoons Olive Oil
1 teaspoons Salt
2 teaspoons Lemon Juice
1.Wash potatoes and cut them into bite size pieces. Chop scallions.
2.In a frying pan, heat olive oil and garlic. Cook over medium heat stirring frequently until garlic is fragrant. Then add potatoes and saute for about 1 minute. Reduce heat, cover and simmer for 5-6 minutes or until potatoes are tender.
3.Remove the lid and add chick peas, scallions and salt. Stir well. Then cover again and simmer for 4-5 minutes.
4.Turn off the heat. Pour lemon juice, stir well and place them on the plate.
| Yield: | 4 servings | ||||
| Prep Time: | 0 hr 5 mins | ||||
| Cook Time: | 0 hr 15 mins | ||||
| Ready In: | 0 hr 15 mins | ||||
| Category: | Salads | ||||
| Main Ingredient: | Vegetables | ||||
| Cooking Method: | Stir Frying |
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| Special Diet: | Diabetic | Egg Free | High Fiber | Vegan | Vegetarian |
| Recipe Tags: | potato | chick peas | salad | ||
Chef's Note & Story
Lots of fiber, low in calories and easy delicous dish
