CSA veggies...chickpea salad

We are eating an abundance of veggies these days thanks to my weekly CSA deliveries, it is more than 2 people can eat in a week so I am learning to blanch and freeze a few veggies for this winter. Since I am always looking for new recipes, I immediately bookmarked this recipe for chickpea salad on my friend, Carol, There's Always Thyme to Cook's blog. She wrote it was her son's favorite but that he wanted her to hold the carrots next time :) I think we would love the carrot addition but since we haven't received any carrots in our basket yet, I refuse to buy vegetables when I can hardly eat all the ones I have :)
I halved all the ingredients on this first try of this recipe because I knew Jeff would question the chickpeas so it made a smaller batch. We served it with grilled veggies (cut up asst. veggies tossed with olive oil, salt, pepper, fresh chopped rosemary & garlic) and steaks.


Chickpea Salad as copied from Carol's blog.
Source: T @ the Deli
adapted by There's Always Thyme to Cook

2 cans chickpeas, rinsed and drained
1 hothouse cucumber, diced (washed and seeded, not peeled)
1 red pepper, diced
1/2 small red onion, diced
1 carrot, shredded (optional)
little bit chopped parsley

Dressing:
approximate, it's all to taste, more or less!

1/4 cup white balsamic vinegar
1/4 cup olive oil (more or less to taste, we like more vinegar than oil)
salt and pepper to taste
1 teaspoon granulated garlic
salt and freshly ground pepper

Mix the dressing in a jar and shake to combine. Pour over the vegetables, mix well, and chill in the frig for a bit. Serve.

My Notes: I halved the recipe with good success. We had green pepper on hand so I used that instead of a red one. This one is a keeper - Thanks Carol!

Marsha - Thumbs UP
Jeff - Thumbs UP