Mediterranean Salad

Name: Mediterranean Salad
Ingredients: 1 potato large, peeled and diced; 1 carrot large, peeled and cut into half moons; 7 3/4 ounces chickpeas drained; 7 1/2 ounces roasted bell peppers drained; 1/2 cup panela cheese or mozzarella cheese, diced; 1/4 cup parsley chopped; 1 garlic clove peeled and minced; 2 tablespoons red wine vinegar; 1 1/2 tablespoons extra virgin olive oil; salt; ground black pepper

11 ingredients

3 steps

Ingredients

1 potato large, peeled and diced
1 carrot large, peeled and cut into half moons
7 3/4 ounces chickpeas drained
7 1/2 ounces roasted bell peppers drained
1/2 cup panela cheese or mozzarella cheese, diced
1/4 cup parsley chopped
1 garlic clove peeled and minced
2 tablespoons red wine vinegar
1 1/2 tablespoons extra virgin olive oil
salt
ground black pepper

Directions

1

Cook the potato in boiling salted water. After 4 minutes, add the carrots and cook until both are soft. Drain and place in chilled water.
2

Once the potato and carrot are cool, mix with the chickpeas, panela cheese, bell peppers, and parsley.
3

Separately, mix the vinegar with the olive oil and garlic. Season with salt and black pepper. Dress the salad with this mixture and serve.