Recipe: Cherry Tomato, Chickpea and Orange Pepper Salad with Lemon Dressing

CHERRY TOMATO, CHICKPEA AND ORANGE PEPPER SALAD
"Rich in iron and vitamins A and C, this salad is both delicious and filling. It's a wonderful warm-weather dish, and can be eaten as a main course with fresh Italian ciabatta dipped in a little olive oil and lemon, or as an accompaniment to a quiche or any other light meal."



FOR THE DRESSING:
Juice of 1 large lemon
1/2 cup extra virgin olive oil
1/2 tsp vegan sugar
Salt and freshly ground black pepper to taste
FOR THE SALAD:
20 cherry tomatoes, halved
1 1/2 cups cooked chickpeas
1 medium red onion, finely chopped
4 cloves garlic, finely chopped
A handful of fresh flat-leaf parsley, finely chopped
1 small orange bell pepper, sliced thinly in strips, then cut twice crossways
12 fresh basil leaves, finely chopped

Place the ingredients for the dressing in a clean jar, close the lid tightly and shake until thick and smooth.

Toss all the ingredients for the salad together in a bowl. Drizzle on as much dressing as you like, toss again and serve.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Mouthwatering Vegan by Miriam Sorrell