7mediumCarrotspeeled and cut into about 1/2-3/4 inch rounds
1cup Cooked Chickpeas(canned or fresh)
1/4cupExtra Virgin Olive Oil
3tbspRed Wine Vinegar
1/4cup Cilantro(to taste)
Salt and Pepper(to taste)
Bring 4 cups of salted water to a boil. Boil chopped carrots for about 5 minutes, or until they are "al dente" texture. Immediately drain and rinse with very cold water to stop the cooking.
Add cooled carrots and chickpeas to a mixing bowl.
Add remaining ingredients to the carrots and chickpeas and toss well to combine. Taste and season with salt and pepper, as needed.
Serve chilled or at room temperature.
Recipe does well made a day in advance. Marinating overnight will help flavors to combine. However, make sure to taste for salt before serving as the chickpeas may taste slightly under-seasoned after resting.