Tricolor Chickpea Salad

The sudden onset of warmer weather has made my husband want to grill even more, so I decided to make a warm salad that would compliment his grilled meatballs.  This salad has flavors that work well together and comes together quickly.  If you can let it sit for about 30 minutes at room temp before serving, it will be even better.  Even my youngest son, the carnivore, likes it.

You’ll need:

1 1/2 cups medium dice sweet potato

2 tsp dried dillweed or 2 Tbs fresh dill, chopped

salt, if desired

15 oz can chickpeas (garbanzo beans), drained and rinsed

olive oil, as needed

1 medium red onion, cut in half and sliced

3 cloves of garlic minced

1 1/2 cup frozen green peas

2 oz of sharp cheddar, cubed

2 Tbs red wine vinegar, or vinegar of your choice

1/2 cup pecans, chopped

generous amount of fresh ground black pepper

Place diced sweet potatoes in a microwave safe bowl.  Add a sprinkle of water and loosely cover the bowl.  Microwave for about 3 minutes on high power until potatoes are just tender.  Drain water and sprinkle with salt and dill.  Add chickpeas, mix and set aside.  In a small heated skillet, add enough oil to saute onion and garlic.  Add onion and saute until translucent,  add garlic and saute a minute longer, do not brown.  Add frozen peas and stir, coating the peas with the garlic and oil.  Continue to stir until peas are just thawed.  Add saute mixture to chickpea mixture.  Add cubed cheese, vinegar, pecans and ground black pepper.  Toss.  Add additional olive oil and salt if needed.  Serve warm or at room temp.  Enjoy!

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