Potato Salad with Chickpeas

• 1 bag (16 Oz. Bag) Chickpeas
• 6 whole Red Potatoes, Cubed
• 6 whole Carrots, Cubed
• 1/2 whole Savoy Cabbage, Chopped
• 1 whole Onion, Chopped
• 5 cloves Garlic, Chopped
• 1 whole Zucchini, Cubed
• 1 whole Summer Squash, Cubed Or Julienned
• 1 bunch Asparagus
• 1 Tablespoon Salt
• 1 Tablespoon Herbes De Provence
• 1 Tablespoon Wine Vinegar
• 2 Tablespoons Olive Oil

1. Cook the chickpeas in boiling water in a large pan for an hour and half.
2. Add the potatoes, carrots, savoy cabbage, onions and garlic, zucchini, summer squash, asparagus, salt and herbs.
3. All ingredients should be added according to the time each one needs to cook; it normally takes around 30 minutes from the potatoes to the last item.
4. Drain all the water and generously pour good wine vinegar and olive oil.
5. Serve warm or preferably cold.

chickpeas, red potatoes, carrots, savoy cabbage, onion, garlic, zucchini, summer, salt, vinegar, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/potato-salad-with-chickpeas/ (may not work)