https://calgaryavansino.com/recipes/chickpea-tomato-pepper-basil-wonder-salad/
Ingredients
- 3 x 400g can chickpeas, rinsed and drained or 675g chickpeas
- 300g baby tomatoes, halved
- one red pepper (approx. 140g), de-seeded and chopped into 1 cm x 1 cm pieces
- one yellow pepper (approx. 1 cup), de-seeded and chopped into 1 cm x 1 cm pieces
- 20g basil, leaves picked and roughly chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/4-1/2 tsp cayenne pepper
- 3 x 400g can chickpeas, rinsed and drained or 4 1/2 cups chickpeas
- 2 cups baby tomatoes, halved
- one red pepper (approx. 1 cup), de-seeded and chopped into 1 cm x 1 cm pieces
- one yellow pepper (approx. 1 cup), de-seeded and chopped into 1 cm x 1 cm pieces
- 1 cup basil, leaves picked and roughly chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/4-1/2 tsp cayenne pepper

A colourful side dish that is ridiculously easy to throw together – make plenty as it can be used throughout the week with a variety of meal combinations.
In a mixing bowl, combine the chickpeas, tomatoes, peppers and basil together.
In a separate bowl, whisk the lemon juice, olive oil and cayenne pepper together until combined. Then add to the mixing bowl and toss until all coated.
Whilst this makes a delicious side dish, you can also add more to it to make it into a main dish – for example, by sprinkling crumbled feta cheese over the top (although not suitable for vegans) or by pairing with some baked tempeh or tofu and wilted spring greens to make a tasty salad bowl.