Colorful Garbanzo Bean Salad

• 1 medium sweet red pepper
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 6 cherry tomatoes, halved
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon pepper

1. Broil pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 20 minutes.
2. Peel off and discard charred skin. Remove stem and seeds; chop pepper. In a large bowl, combine the pepper, garbanzo beans, tomatoes and basil. In a small bowl, whisk the oil, lemon juice, vinegar, salt, lemon zest and pepper. Pour over bean mixture; toss to coat. Chill until serving.

sweet red pepper, garbanzo beans, cherry tomatoes, fresh basil, olive oil, lemon juice, red wine vinegar, salt, lemon zest, pepper

Taken from www.tasteofhome.com/recipes/colorful-garbanzo-bean-salad/ (may not work)