Chickpea, Carrot and Pepper Salad

By michaelmeiner

Ingredients

• SALAD
• 1 pound carrots -- thinly sliced
• 1 red pepper -- cut into 1" cubes
• 1 green pepper -- cut into 1" cubes
• 1 can garbanzo beans -- rinsed and drained
• DRESSING
• 1/3 cup apple cider vinegar
• 1/4 cup tomato sace
• 1/4 cup tomato paste
• 2 1/2 Tablespoons honey
• 2 Tablespoons olive oil
• 3 Tablespoons chopped fresh scallion or chives
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon celery seeds
• 1/8 teaspoon ground allspice
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt

Details

Servings 5

Preparation

Step 1

Place carrots in medium saucepan; just barely cover with water. Cover the pan and bring to a boil over high heat. Reduce the heat and simmer for 3 to 5 minutes or until carrots are almost cooked through but still firm. Drain and cool under running water. Add pepper and garbanzo beans.

In a small bowl, stir together all the dressing ingredients and pour over salad. Cover and refrigerate for at least 1 hour before serving.