ROASTED CHICK PEA, CHERRY TOMATO AND PEPPER SALAD

(Makes about C and 6F)



Ingredients:


1 1/2 teaspoons olive oil or almond oil

4 cups canned chick peas, rinsed

Garlic powder

S&P

2 cups cherry tomatoes or grape tomatoes, halved

1 whole roasted red pepper (from a jar, but not packed on oil) cut into bite sized strips

1 whole roasted yellow pepper (from a jar, but not packed on oil) cut into bite sized strips

Juice of 1/2 lemon

Fresh snipped chives (an amount to suit your taste)





Directions:

1. Season the chick peas with garlic powder, S&P and pan roast in 1/2 teaspoon oil (reserve the other teaspoon form later in the recipe) over low to medium heat until they just begin to brown; remove from heat.

2. Whisk the remaining teaspoon of oil together with the lemon juice, and set aside to use for the dressing.

3. In a medium sized bowl, mix the roasted chick peas with the remaining ingredients; toss with the oil and lemon juice dressing and season with S&P.