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By: Grace B.
| Description: | ||
| Time: | 15 min (5 min to prepare, 10 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each large carrot, halved lengthwise and sliced in 1/4 inch slices 2 each medium potatoes, peeled, cut into 1/2 inch cubes 1 cup petite frozen peas 1 can (16 oz. each) low sodium chickpeas, drained and rinsed 1 tablespoon olive oil 1 each medium red onion, quartered, cut into 1/4 inch slices 2 each cloves garlic, minced 4 each oz. mozzarella cheese, cut into 1/2 inch cubes 1 teaspoon anchovy paste 1 each Sunkist® lemon -grated peel and juice 2 tablespoon fresh herbs (parsley, dill or oregano) to taste salt and pepper |
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| Directions: | ||
| Cook carrot in boiling water for 2 minutes. Add the diced potatoes, cook an additional 8 minutes. Add frozen peas and cook for 2 minutes. Remove from heat; stir in chickpeas. Set aside. In small non-stick skillet, heat oil and sauté onion briefly. Remove from heat, stir in garlic. Drain any water from chickpea mixture and transfer the vegetables to a shallow serving bowl. Add onion and garlic mixture, and cheese cubes. In small bowl, mix together anchovy paste, lemon peel and juice, herbs, salt and pepper; add to vegetable mixture. Toss ingredients gently, mixing thoroughly. Serve salad at room temperature. |
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| Notes: | ||
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