3 cups red potatoes, cut into 1/2 inch cubes (about 1 pound)
3 green onions, chopped
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 tablespoon Dijon mustard
2 tablespoons apple juice
2 tablespoons red wine vinegar
1/2 teaspoon dried basil
1/2 cup fresh parsley, chopped
2 tablespoons olive oil
1 clove garlic, minced

Mix all ingredients except potatoes, onions and chickpeas in a blender or food processor and blend until mixed. Boil potatoes until fork-tender, drain and cool. Mix potatoes, chickpeas and onion together in a large bowl. Pour dressing mixture over potatoes and toss to coat. Serve warm or chilled.

Makes 4-6 Servings
Serving Size: 6 ounces