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Nutrient Analysis Per Serving
| Calories | 190 kcal |
| Protein | 7.3 g |
| Fat | 1.8 g |
| Carbohydrates | 38.3 g |
| Total Dietary Fiber | 4.6 g (high source of fiber) |
| Sodium | 223 mg |
| Potassium | 647 mg |
| Iron | 2.41 mg (good source) |
| Calcium | 54 mg (source) |
| Cholesterol | 0 mg |
| Vitamin A | 53 RE (source) |
Preparation time; 30 minutes; standing time: 30 minutes
| 4 | medium PEI potatoes | 4 |
| 1 | medium red onion, finely chopped | 1 |
| 1 can (19 oz) | chickpeas, drained and rinsed | 540 ml |
| 2 | tomatoes, chopped | 2 |
| 1/4 cup | fresh lime or lemon juice | 50 ml |
| 1/4 - 1/2 cup | chopped fresh coriander or parsley | 50-125 ml |
| 2 cloves | garlic, minced | 2 |
| 1/2 tsp | ground coriander | 2 ml |
| 1/2 tsp | ground cumin | 2 ml |
| 1/4 tsp | salt | 1 ml |
| 1/4 tsp | cayenne | 1 ml |
| 1/4 tsp | sugar | 1 ml |
Cook washed potatoes in about 1 inch (2.5 cm) of lightly salted boiling water, until fork tender, about 20-25 minutes. Peel and chop into 1/2 inch (1 cm) cubes. Combine potatoes with remaining ingredients and toss. Set aside at room temperature for 30 minutes to allow flavors to blend. Refrigerate. Serves 6
This potato recipe is brought to you courtesy of: PEI Potato Board
