Serve this hearty salad on its own as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side ^[1]).

Serves: 6

• Two 16-ounce cans chickpeas, drained and rinsed
• 4 ounces vegan mozzarella, finely diced
  (I like Vegan Gourmet cheese for this)
• 6- or 8-ounce jar roasted peppers, cut into strips, with liquid
• 1 small zucchini, very thinly sliced
• 1 1/2 tablespoons olive oil
• 2 to 3 tablespoons white wine vinegar
  or white balsamic vinegar, to taste
• 1/4 to 1/2 cup chopped fresh basil, to taste
• Salt and freshly ground pepper to taste

Combine all the ingredients in a serving bowl and mix well. Let stand at room temperature for 30 minutes to an hour before serving.

• Explore Bean Salads ^[2] for more easy, tasty ideas.