Get a real energy boost with this delicious, healthy and fortifying breakfast option.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 250 | |
---|---|---|
Total Fat | 5.6 g | |
Saturated Fat | 0.8 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.8 g | |
Monounsaturated Fat | 3.8 g | |
Cholesterol | 0 mg | |
Sodium | 162 mg | |
Total Carbohydrate | 40 g | |
Dietary Fiber | 6 g | |
Sugars | 5 g | |
Protein | 10 g |
Dietary Exchanges
2 1/2 starch, 1/2 lean meat
Ingredients
Salad Ingredients
-
3 large potatoes, scrubbed and cut into 3/4-inch cubes; approx. 3 cups -
Cooking spray -
6 egg whites -
1 cup chopped red pepper -
1 cup canned chickpeas (garbanzo beans) (rinsed, drained)
Dressing Ingredients
-
1 cup fresh parsley, chopped (packed into cup measure) -
2 tablespoons olive oil, extra virgin -
2 tablespoons fresh lemon juice -
1 tablespoon real maple syrup
Directions
-
Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat. Boil potatoes for 5 minutes, or until tender (easily pierced with a knife). Drain and place in a serving bowl. -
Lightly spray a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl. -
Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside. Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine.