You can serve this as a side dish; it is great for potlucks. Or, mix this salad with your favorite lettuce for a heartier salad. Serve with pita toasts (page 272).

• 3 medium carrots, peeled, diced
• 1 can garbanzo beans (14.5 oz)
• 2-3 tablespoons red onions, finely diced
• ½ cup green olives, sliced
• Red pepper flakes, to taste
• 1 tablespoon of fresh parsley, chopped
• 1 tablespoon of canola oil (optional)
• 3 tablespoons white balsamic vinegar
• Freshly ground pepper, to taste
• Garlic salt, a dash or two

Steam or boil diced carrots until tender, about 5 minutes, drain and set aside. Rinse garbanzo beans in cold water and drain.  Mix beans, carrots, red onions, green olives, red pepper flakes, and parsley together in a salad bowl. Mix oil (if using) with vinegar, red pepper flakes, garlic salt and pepper in a separate bowl and then pour over the vegetables and toss. Chill well before serving.