Chickpea, Red Pepper, Basil, and Lemon Salad

• One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight (see Notes)
• 1 red bell pepper (about 6 ounces), seeded, cored, and cut into 1/2-inch dice (about 1 cup)
• 2 radishes (1 ounce each), tipped, tailed, and cut across into thin slices (2 tablespoons)
• 1/2 bunch basil (1 ounce), cut across into 1/4-inch strips ( 1/4 cup)
• 2 cups cooked quinoared is the hardest to find, but nicest in this (see Notes)
• 1 teaspoon freshly grated lemon zest
• 1/2 cup Basic Vinaigrette
• 1 head Bibb lettuce (about 5 ounces), with small, bright green leaves
• 1 slim cucumber (4 to 5 ounces), cut across into 1/8-inch slices

1. Combine the chickpeas, bell pepper, radishes, basil, quinoa, lemon zest, and vinaigrette in a medium bowl until well coated.
2. Lay pieces of lettuce out in a shallow bowl or salad bowl in an even layer.
3. Place the chickpea mixture in the center in a generous pile.
4. Arrange cucumber slices on top of the lettuce in a ring around the chickpea salad.

chickpeas, red bell pepper, radishes, basil, find, freshly grated lemon zest, vinaigrette, bibb lettuce, cucumber

Taken from www.cookstr.com/recipes/chickpea-red-pepper-basil-and-lemon-salad (may not work)