Wild Rice Pilaf With Carrots, Chickpeas, and Dill

I'm not sure if anyone else is like this, but I find that an embarrassing percentage of my best dishes are kind of thrown together at the last second.  They're also largely inspired by whatever I happen to have in the pantry/fridge, so they're put together totally on the fly.  My husband, by contrast, is methodical: he looks through cookbooks on the weekend, determines what dishes he plans to cook, and makes his grocery list accordingly.  I, on the other hand, am more like a discombobulated tornado: I'll frantically look around the kitchen while thinking "Crap, I'm so hungry!  Oh, I have a few random ingredients?  I guess they'll go together..."  (*Throws said random ingredients into pan and hopes for the best*)

(20 minutes later)  "OMG, they do go together!"

I then do a happy dance around the kitchen.  It's the little things, folks.

This was one of those recipes.  It was one of those nights when I'd worked late, I was tired as hell, and I needed to whip something up quickly.  I'd had wild rice pilaf a gazillion times before, and I love cooked carrots with dill -- so I decided on a whim to combine them.  I added chickpeas for some protein (a side note on chickpeas: I effing adore these things), and I was quite pleasantly surprised by the result.

Wild Rice Pilaf With Carrots, Chickpeas, and Dill

1 cup cooked wild rice (I like Lunberg Japonica blend)
1 cup baby carrots
1/2 cup chickpeas, drained and rinsed
2 Tablespoons olive oil
Dried onion to taste
Dill to taste
Salt and pepper to taste

Steam and cook the carrots until tender.  While they're cooking (and assuming the rice is already cooked), add the olive oil to a heavy-bottomed pan.  Once it's hot, add the chickpeas and onion flakes, and saute until crispy and lightly browned.  Add the rice and combine the mixtures; once the rice and garbanzos are all mixed together and hot, remove from heat and add the carrots.  Top with dill, salt, and pepper.