Chick Pea Salad

This is a fairly easy salad that can be eaten as a meal for lunch.  It can be eaten cold or at room temperature.

Ingredients:

1 can of chick peas (540 ml), drained and rinsed
1/2 green pepper diced
10-15 baby carrots chopped into circles
20-25 grape tomatoes cut in half lengthwise
2 tablespoons olive oil
4 tablespoons lemon juice (freshly squeezed)
2 teaspoons dried basil
1.5 teaspoons salt (or to taste)
black pepper to taste



Optional:

1/4 cup finely diced red or white onion (this really improves the taste of the salad, but you may not want to add it if you are taking this to work).  You can also add some freshly chopped basil for added flavour.

Directions:

Combine ingredients in a bowl and stir gently until well mixed.  Taste the seasoning and make the appropriate adjustments (i.e. more salt/pepper/basil or lemon juice).  Let the ingredients mingle together for about an hour in the fridge or on the counter.  I prefer the salad cold.  This recipe makes about 2 servings.