Quick Recipe Facts
Prep Time - 15 Minutes
Ingredients:
-
1
large carrot, halved lengthwise and sliced in 1/4 inch slices
-
2
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
Tbsp.
olive oil
-
1
medium red onion, quartered, cut into 1/4 inch slices
-
2
cloves garlic, minced
-
4
oz.
mozzarella cheese, cut into 1/2 inch cubes
-
1
tsp.
anchovy paste
-
1
Sunkist® lemon
-grated peel and juice
-
2
Tbsp.
fresh herbs (parsley, dill or oregano)
-
to taste
salt and pepper
Instructions: (Makes 4 servings)
-
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.
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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.