Chick-Pea, Sweet Pepper and Fresh Basil Salad
1 sweet red pepper (the recipe recommends roasting it first)
1 can (19 0z/450mL) chick-peas, drained
1 diced cucumber
1/4 cup minced red onion (but regular white also works)
1/4 cup chopped fresh parsley
1/4 cup packed chopped fresh basil (if you can't find any, dried works fine too, as long as you have plenty of fresh parsley)
1/4 cup lemon juice
1 tbsp olive oil
1 clove garlic, minced
salt and pepper
- In a bowl, combine red pepper, chick-peas, cucumber, onion, parsley and basil.
- In a small dish, whisk together lemon juice, olive oil,garlic and salt and pepper to taste; pour over salad and toss lightly. Cover and refrigerate for at least 15 minutes or up to a day (but I did two days and it was fine).