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Colorful Chickpea Salad

Colorful Chickpea Salad

Salads

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Cook Time

15 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 large carrot sliced
1 medium potatoes cubed or sliced
1⁄4 tsp salt
1⁄2 cup peas fresh or frozen
1 15 oz can chickpeas drained and rinsed, or about 2 cups boiled
2 tsp olive oil
1 large onion sliced
4 cloves garlic minced
2 ounces cheddar cheese mild; cut into 1⁄3-inch cubes
2 ounces colby cheese cut into 1⁄3-inch cubes
2 – 3 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tsp dill dried
salt and pepper to taste

Instructions

Place carrot, potato, salt and peas (if fresh) in a saucepan with enough water to cover, plus 1 inch. Bring to a boil. Reduce heat to medium-low and cook 8 to 10 minutes, or until the vegetables are barely tender. If you are using frozen peas, add them during the last 2 minutes of cooking.
Remove pan from the heat and add chickpeas, tossing to warm them.
Meanwhile, heat oil in a small skillet over medium heat, add onion and garlic. Cook until just tender.
Drain chickpea mixture and transfer to a serving bowl. Add the onion-garlic mixture and cheeses. Add vinegars, dill, salt and a generous amount of freshly ground pepper. Toss ingredients lightly to combine them well. Serve warm or cold.