Chickpea Salad

I thought this dish was an interesting combination of chickpeas and potatoes, two things I have previously mixed together in a hot dish. I hope you enjoy it as well!

Chickpea Salad

2 cans chickpeas, drained
Six potatoes, peeled and cubed
3 carrots, peeled and sliced
One large onion, chopped
1/4 c. chopped garlic
1/2 c. olive oil
1/3 c. red wine vinegar
1 t. salt
1 t. black pepper
2 T. dried dill

Boil the potatoes and carrots in water to cover until both are fork tender.. Drain and set aside. Saute the onion and garlic in the olive oil, and add to the potato mixture, along with the drained chickpeas. Stir in the remaining ingredients. You can serve this warm, but I served it at room temperature. Enjoy!

My youngest thought it was too much dill, but I love dill, so I thought that was perfect. I did, however, think the vinegar overwhelmed a bit, so will reduce that amount next time.