ROASTED CHICK PEA, CHERRY TOMATO AND PEPPER SALAD
(Makes about C and 6F)
1 1/2 teaspoons olive oil or almond oil
4 cups canned chick peas, rinsed
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)
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.