Meal in a Bowl with Potatoes and Sugar Snaps


1 pound new season potatoes cut into 1 inch cubes

1 pound or a good-sized handful of sugar snap peas

Zest from one lemon

6 tablespoons lemon juice

4 tablespoons extra virgin olive oil

1 large clove garlic peeled and minced

1 teaspoon sea salt

2 cups cooked garbanzo beans

½ cup red onion diced

¼ cup basil chopped fine

¼ cup Italian parsley chopped fine


  • Place cubed potatoes in a steamer basket. Add an inch of water to a 4 quart saucepan, place the steamer basket in the water. Cover and steam until the potatoes are fork tender. Set aside to cool.
  • Slice the peas in half on the diagonal.
  • In a large salad bowl, whisk the lemon zest, juice, oil, garlic and salt to make a dressing.
  • Add the potatoes, peas, beans, red onion and herbs. Toss well. Let sit for about 20 minutes so the flavors can meld together.