Sea Parsley?, Potato and Chick Pea Salad


FOR THE SALAD
1 pound red-skinned potatoes -- cut into 1/2 inch cubes (3 cups)
3 green onions -- including tops, white and green sliced separately
1 cup cooked chick peas

FOR THE DRESSING
1 tablespoon Dijon mustard
2 tablespoons apple juice
2 tablespoons red wine vinegar
1/2 teaspoon dried basil -- crumbled
5 grams Sea Parsley?
2 tablespoons olive oil
1/2 clove garlic -- minced (optional)

Bring a large saucepan of water to a boil over moderately high heat. Add the potatoes. When the water returns to a boil, cook the potatoes for 6 to 7 minutes or until they are fork-tender. Add the white part of the green onions during the last minute of cooking.

Meanwhile, prepare the dressing. In a food processor, mix together the oil, Sea Parsley?, mustard, vinegar, apple juice, basil and garlic for 30 seconds or until the Sea Parsley? is in little pieces.

Place the green part of the onions and the chick peas in a colander and set in the sink. Drain the potatoes into the colander, then transfer the vegetables to a salad bowl and toss with the dressing.

Serve warm or chilled.