Potato Pesto Salad

Unlike standard potato salads that are loaded with mayonnaise, this beautiful and healthy salad is mayo-free.

It contains chickpeas, tomatoes, pesto and fresh herbs which make this salad super healthy.

Chickpeas, like other legumes, are rich in fiber and protein. They also contain a range of nutrients, several key vitamins and minerals.

I like to make my own pesto and usually I make enough to have some extra, so I can used it for different recipes throughout the week. I keep it in a glass container in the refrigerator.

This salad is the perfect summer dish to accompany burgers, barbecue, or really any meal, but it can be served warm in colder months.

Ingredients :

1 1/2 pounds potatoes ( I used a bag of mixed baby potatoes )

1 can garbanzo beans ( drained and rinsed )

6 roma tomatoes ( quartered )

1 cup pesto

fresh parsley

salt and pepper

Directions:

Place the potatoes in a medium pot and cover with cold water. Bring to a boil on medium high heat, until cooked. Be careful not to overcook them.

When the potatoes are done, drain and cool for 5 to 10 minutes. Cut them in half if using baby potatoes or quarter them if using regular size ones . Place them in a large mixing bowl.

Add the chickpeas, tomatoes and pesto. Add salt and pepper according to your taste. Garnish with parsley.

Serve warm or at room temperature.