Cherry Tomato and Chickpea Salad

1. 1

   Roast the red pepper using whatever method you prefer.

2. 2

   I put mine directly on my electric burner until the skin is mostly black, then steam the pepper in a bag until the skin pulls away easily.

3. 3

   Seed and dice the pepper into a 1/2 inch dice.

4. 4

   Drain and rinse the chickpeas.

5. 5

   Toast in a warm skillet with a little oil until they just start to brown.

6. 6

   Set aside to cool.

7. 7

   Halve the cherry tomatoes.

8. 8

   Dice the cheese into a 1/4 inch dice.

9. 9

   Any mild white cheese will be fine.

10. 10

    Queso fresco or mozzarella would both be wonderful also.

11. 11

    Mix peppers, chickpeas, tomatoes and cheese together in a large bowl.

12. 12

    In a small bowl, juice the limes until you have 1/4 cup of lime juice.

13. 13

    Whisk in oil until dressing thickens and is completely combined.

14. 14

    Add cilantro, garlic, cumin and paprika; the last three to your tastes.

15. 15

    Add salt, fresh cracked black pepper, and whisk everything together.

16. 16

    Pour dressing over tomato mixture.

17. 17

    Toss to combine.

18. 18

    Set aside at room temperature for about a half hour to let the flavors meld.

19. 19

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.