Ingredients:
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
Method:
- 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.