| Colorful Chickpea Salad |
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1 large carrot, sliced
1 medium potato, peeled & cubed 1/2 cup peas, fresh or frozen 2 cups chickpeas, cooked or canned 2 tsp olive oil 1 large onion, sliced 4 cloves garlic, minced 1 oz mild cheddar cheese, cut into 1/3 inch cubes 1 oz Colby cheese, cut into 1/3 inch cubes 2 Tbsp red wine vinegar 1 & 1/2 tsp dried dillweed Salt & freshly ground pepper to taste Place carrot in a saucepan with enough water to cover plus 1 inch. Bring to a boil, reduc eheat to medium-low and cook for 5 minutes. Add potato and peas (if fresh), and cook for another 10 minutes. If you are using frozen peas, add them during the last 2 minutes of cooking time. Remove pan from heat and add chickpeas, tossign to warm them. Meanwhile heat oil in a small skillet. Saute onion and garlic until just tender. Do not let them brown. Drain chickpea mixture and transfer to a serving bowl. Add the onion-garlic mixture and cheeses. Add vinegar, dill, salt and a generous amount of freshly ground pepper. Toss ingredients lightly to combine them well. Serve salad warm or cold. Variation: Try serving salad cold with Ranch Dressing - an interesting twist! Serves 4. |
