Best Potato Salad With Garbanzo Beans Recipes

WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY

White Bean and Roasted Potato Salad With Rosemary image

Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.

Provided by Melissa Clark

Categories salads and dressings, appetizer, side dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups dried cannellini or Great Northern beans
1 1/2 tablespoons plus 1 teaspoon coarse kosher salt, more to taste
2 bay leaves, torn
1 garlic clove, smashed
6 tablespoons extra-virgin olive oil
1 3/4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
1/4 teaspoon black pepper
8 cups hearty winter greens, kale, collard greens, cabbage or mustard greens
2 teaspoons lemon juice, more to taste
4 anchovy fillets (see note)
2 garlic cloves
2 tablespoons red wine vinegar, more to taste
Large pinch kosher salt, more to taste
1/2 cup extra-virgin olive oil
Finely grated zest of 1 lemon
1 tablespoon chopped rosemary
Large pinch red chile flakes

Steps:

Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

POTATO SALAD WITH GARBANZO BEANS

Potato Salad with Garbanzo Beans image

Categories Salad Onion Potato Side Vegetarian Chickpea Fall Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

5 tablespoons olive oil
2 1/2 tablespoons apple cider vinegar
1 teaspoon dried tarragon
3/4 teaspoon dried mustard
1 medium garlic clove, minced
2 pounds large red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch pieces
1 cup chopped red onion
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup chopped celery

Steps:

Whisk first 5 ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
Steam potatoes until tender, about 15 minutes. Transfer potatoes to large bowl; add onion. Add 1/4 cup dressing and toss gently to coat. Let stand 10 minutes. Mix in garbanzo beans, celery and remaining dressing. Season salad to taste with salt and pepper.