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Lemony Potato Salad With Chickpeas and Mozzarella


  • 1/2 cup North Prairie Gold canola oil
  • 2 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 2 garlic cloves, minced
  • 1 tsp Gravelbourg Mustard French mustard
  • 1/2 tsp dried marjoram leaves
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 lb green beans, trimmed and sliced into 1 inch lengths
  • 1 1/2 lbs baby red potatoes, scrubbed and cut in bite size pieces
  • 2 cups cooked Diefenbaker Seed Processors chickpeas
  • 2 cups Floating Gardens halved cherry tomatoes
  • 3 cups cubed mozzarella cheese
  • 6 Floating Gardens basil leaves, sliced into ribbons


To make vinaigrette: In a small bowl or jar, combine canola oil, lemon juice, vinegar, garlic, mustard, marjoram, salt and pepper. Whisk to combine. Let sit for at least 30 minutes, or make the dressing a day in advance. Discard the garlic before using.

In a medium steamer pot, add 1/2 cup water to bottom of pot and green beans to steamer. Steam the beans until crisp-tender, about 4 minutes. Drain and plunge into ice water to stop the beans from cooking further, drain again once they have cooled. Set aside.

Using the same steamer pot, steam the potatoes until tender when pierced with a knife, about 10-15 minutes. You may need to add additional water to complete steaming. Drain.

In a large bowl, add warm potatoes and drizzle with about 1/3 of the vinaigrette. Set aside until cooled completely.

Add chickpeas, tomatoes, mozzarella, and remaining vinaigrette. Toss. Add the green beans just before serving and garnish with basil.

Recipe by: www.pulses.org

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