POTATO AND GARBANZO SALAD

This fresh take on a mayonnaise-free potato salad incorporates garbanzo beans for a hearty side dish. It also works well as a main dish served atop mixed greens or spinach

1 ½ pounds baby or "new" potatoes 1 can organic garbanzo beans ½ cup white wine - a dry chardonnay works well 3 tablespoons whole grain or seed mustard 1 tablespoon olive oil 1 teaspoon salt 1 tablespoon fresh thyme - minced 2 scallions - minced 1 small red pepper - diced Cut potatoes into quarters - or more, depending on the size - and cook in salted, boiling water until softened. Drain and set aside In a small bowl, whisk together wine, olive oil, mustard, salt, and thyme. Drain and cool potatoes. Transfer to a large bowl. Add garbanzo beans and pour dressing over the top. Toss to coat. Stir in chopped scallions and red pepper.