Dilled Chickpea Salad - Crank's Cookbook - Joanne

1 carrot, sliced
1 potato, peeled and diced
One 16-oz. can chickpeas (or 2 cups cooked)
1/2 cup shelled fresh peas, or frozen peas, thawed
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. raspberry vinegar
2 Tbsps. snipped fresh dill
Salt and pepper to taste

Place the sliced carrot in 1 cup or water and simmer for 5 minutes. Add the diced potato and cook for another 10 minutes. Remove pan from heat and drain any excess liquid. Add the chickpeas and peas to the other vegetables and toss to warm them.

Saute onion and garlic in the oil until tender. Add onion, garlic, balsamic and raspberry vinegars, and dill to chickpea miture. Toss to combine. Add salt and pepper to taste. Serve at room temperature (This is very, very good!)

Serves 6