Carnival Chickpea Veggie Salad: Something Festive for Carnival Starting in Germany at 11:11 11/11/11

4 cups broccoli flowerettes
4 cups cauliflower, cut into 1-inch pieces
2 large carrots, sliced
2 cups purple cabbage, shredded
1/2 small purple onion, sliced
1 can chickpeas, rinsed and drained

Dressing:
2 Tbsp lemon juice
2 Tbsp Rice Vinegar
1/4 cup olive oil
1 clove garlic, minced through a press

Sunflower seeds for topping

Bring about 3 inches of well-salted water to a boil in a medium pot. Prepare a large bowl with about 4 cups of ice and 4 cups of water. Tip the broccoli, cauliflower and carrots into the boiling water. Let sit for 1 minute. Remove veggies and drain in a colander. Immediately toss veggies into ice water and stir well to cool off quickly. When very cold, drain in colander and make sure all ice is either melted or removed. Dry veggies out in a salad spinner. Whisk together the dressing ingredients and toss with the salad. Top the salad with a sprinkling of sunflower seeds.