Serve with sliced tomatoes.
- Portion size 4 servings
Ingredients
Method
In large saucepan of boiling salted water, cover and cook potatoes just until tender, about 12 minutes. With slotted spoon, transfer to plate; let cool.
Return water to boil; cook beans, covered, until tender-crisp, about 4 minutes. Chill under cold water; drain well.
In large bowl, whisk together mayonnaise, cheese, lemon juice, garlic, salt, pepper and hot pepper sauce. Add potatoes, beans, chickpeas, greens, red onion, zucchini, carrot, celery and parsley; toss to combine.
Nutritional facts <b>Per serving:</b> about
- Sodium 1088 mg
- Protein 14 g
- Calories 363.0
- Total fat 13 g
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 51 g
%RDI
- Iron 24.0
- Folate 73.0
- Calcium 19.0
- Vitamin A 81.0
- Vitamin C 70.0
