dinner for two

The weather is hot by Vancouver standards and I am trying to be outside as much as possible.  I spent my lunch hour reading in the park and had a look at the local community gardens.

This evening was perfect for a walk on the beach as the tide came in  and then a late dinner of corn on the cob and crunchy salad.  Colorful, easy and delicious as a summer day.

Ingredients:

1 can chickpeas, rinsed and drained

1/3 cup Italian dressing

1/2 red pepper, chopped

1/2 green pepper, chopped

1 large ripe tomato, chopped

2 scallions chopped

1 carrot, thinly sliced

salt and pepper

iceberg lettuce shredded (or other greens)

Directions:

1. let chickpeas marinate in dressing while you chop up other ingredients or go for a walk on the seawall

2. mix together

3. add salt and pepper or other flavors

4. serve over shredded lettuce