Mediterranean Salad

• 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

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.

potato, carrot, chickpeas, bell peppers, panela cheese, parsley, garlic, red wine vinegar, extra virgin olive oil, salt, ground black pepper

Taken from www.yummly.com/recipe/Mediterranean-Salad-627119 (may not work)