Courtesy of Idaho Potato Commission
Servings: 6
Prep Time: 15 Min.
Cook Time: 7 Min.
* 3 large IdahoŽ potatoes, scrubbed and cut into 3/4-in. cubes
* cooking spray
* 6 egg whites
* 1 c. chopped red pepper
* 1 c. canned chickpeas (garbanzo beans), rinsed and drained
For the dressing:
* 1 c. fresh parsley, chopped (packed into cup measure)
* 2 Tbsp. extra virgin olive oil
* 2 Tbsp. fresh lemon juice
* 1 Tbsp. real maple syrup
1. Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat. Boil potatoes for 5 min., or until tender (easily pierced with a knife). Drain and place in a serving bowl.
2. Coat a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl.
3. Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside. Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine.
* Recipe courtesy of Idaho Potato Commission.
Calories: 260; Total Fat: 5g; Cholesterol: 0mg; Total Carbs: 46g; Protein: 10g; Sodium: 125mg;