Chickpea Salad with Roasted Peppers, Tomatoes, and Basil

This easy salad is a great companion to many Italian-style pasta dishes or simple grain dishes, especially if the meal needs a protein boost.

Serves: 4 to 6

• 15- to 16-ounce can chickpeas, drained and rinsed
• 10- to 12-ounce jar roasted red peppers, drained and cut into strips
• 3 medium firm, ripe tomatoes, diced
• 1 large celery stalk, diced
• 1/4 to 1/2 cup chopped fresh basil, to taste
• Juice of 1/2 lemon
• 1 tablespoon extra-virgin olive oil
• Freshly ground pepper to taste
• Mixed baby greens or baby arugula (or a combination), as needed

Combine all the ingredients except the greens in a mixing bowl and toss well.

To serve, line individual plates with greens and spoon some of the salad over them.

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