Chickpea, Carrot, and Dill Salad
FOR THE DRESSING
2 tbsp, Red Wine Vinegar
1 Tbsp, Sherry Cooking Wine
0.33 cup(s), Extra Virgin Olive Oil
1 large clove, Organic Garlic. 1 Large Clove
0.25 teaspoon, Salt
1 tsp, Black Pepper - Ground
FOR THE SALAD
0.67 cup chopped, Celery, raw
2 container (1.75 cup), Garbanzo Beans
2 cup, Carrots, Grated (Usda)
4 stalk (15g), Green Onion, Raw
0.50 cup (30 g), Pumpkin Raw Seeds
0.50 cup sprigs, Dill weed, fresh
Credit to Cookie + Kate for this recipe. You can click the link for the cooking instructions and original recipe.
I'm happy to report I didn't have to leave anything out of this recipe! Yay! The only substitution I made was with the Sherry Vinegar, as my local grocery store didn't have such a beast.
So as I stood in Kroger looking over my options, I Googled "what the hell do I do if I don't have Sherry Vinegar." Okay, maybe that's not a direct quote, but I found out that, depending on what taste you're looking for, you can substitute 1 part Sherry Wine with 2 parts Red Wine Vinegar or Apple Cider vinegar. I used Red Wine. 
The author recommends 30 minutes for the flavors to marry. I tasted mine after about an hour and a half, and it was kinda bland. After letting it sit overnight, every bite had a great flavor. I recommend letting it sit overnight before making your portions.
The portions don't look huge, but they were enough to fill me up without leaving me feeling bloated and miserable. Yay for that. Afternoons can be a chore on a over-filled belly.
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