Looking for a vibrant and nutritious dish that will tantalize your taste buds? Look no further than our Broccoli Potato and Chick Pea Salad with Lemon Tarragon Dressing! This delightful salad is not only bursting with color but also packed with wholesome ingredients that make it a perfect choice for a light lunch or a refreshing side dish. With just 35 minutes of your time, you can create a culinary masterpiece that will impress your family and friends. Get ready to dive into a world of flavors that will leave you craving more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 medium potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1/4 cup lemon juice
- 2 tablespoons tarragon, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Wash the broccoli and cut into small, bite-sized florets. Peel and dice the potatoes into 1/2-inch cubes, ensuring they are roughly uniform in size for even cooking.
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for about 8-10 minutes until they are tender but not mushy. You should be able to pierce them easily with a fork.
- In the last 3 minutes of potato cooking, add the broccoli florets to the same pot. This allows them to blanch and become bright green while maintaining a crisp texture.
- Drain the potatoes and broccoli in a colander and immediately rinse with cold water to stop the cooking process. This helps preserve their color and prevent overcooking.
- In a large mixing bowl, combine the cooled potatoes, broccoli, and drained chickpeas.
- Prepare the dressing: In a small bowl, whisk together lemon juice, chopped fresh tarragon, olive oil, salt, and pepper until well combined.
- Pour the dressing over the vegetable and chickpea mixture. Gently toss to ensure all ingredients are evenly coated.
- Let the salad sit for 10-15 minutes at room temperature to allow flavors to meld together. Taste and adjust seasoning if needed.
- Serve chilled or at room temperature as a refreshing and nutritious side dish or light main course.
Tips
- Prep Ahead: To save time, you can prepare the vegetables in advance. Chop the broccoli and dice the potatoes the night before and store them in the refrigerator until you're ready to cook.
- Perfectly Cooked Potatoes: Keep an eye on the potatoes while boiling. They should be tender but firm enough to hold their shape. Overcooking can lead to a mushy salad, so test them with a fork!
- Blanching for Brightness: Adding the broccoli to the boiling potatoes in the last few minutes is key to achieving that vibrant green color and crisp texture. Don’t skip the cold water rinse afterward to stop the cooking!
- Dressing Variations: Feel free to experiment with the dressing! Adding a pinch of garlic powder or a dash of Dijon mustard can elevate the flavor profile even further.
- Let It Rest: Allowing the salad to sit for 10-15 minutes after tossing it with the dressing helps the flavors meld beautifully. It’s worth the wait for a more delicious result!
- Serving Suggestions: This salad can be served chilled or at room temperature, making it versatile for picnics, barbecues, or a light dinner. Pair it with grilled chicken or fish for a complete meal!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
