Colorful Chickpea Salad

Ingredients

1 large carrot, sliced
1 medium potato, cubed or sliced
1⁄4 teaspoon salt
1⁄2 cup peas, fresh or frozen
1 15-ounce can USA chickpeas, drained and rinsed, or about 2 cups boiled
2 teaspoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 ounces mild Cheddar cheese, cut into 1⁄3-inch cubes
2 ounces Colby cheese, cut into 1⁄3-inch cubes
2 to 3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon dried dill
Salt and freshly ground pepper to taste

Method

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.

Nutrition: