This dish is great for vegetarians and meat-eaters alike. The sundried tomatoes are chewy and meaty enough for anyone! This is a healthy, low-salt, low-carb summer salad that may be served as an appetizer or as a main dish.

The salad dressing is made with roasted peppers, balsamic vinegar and sour cream and is simply devine

Ingredients

• 1 head of lettuce, washed and cut
• 1 large red pepper, thinly sliced
• 3 mushrooms, thinly sliced
• 60mg sun dried tomatoes, thinly sliced
• 2 cups chickpeas, drained and rinsed (or 1 can chickpeas, drained and rinsed)

• Roasted Red Pepper Dressing
• 2 large red peppers, roasted
• 1 clove of garlic, chopped
• 60ml balsamic vinegar
• 2 tbsp (30mL) light sour cream
• 1 tbsp (15ml) fresh basil leaves
• 1 tbsp (15ml) olive oil

Salad Preparation

To prepare salad, in a large bowl combine lettuce, red pepper, mushrooms, sun-dried tomatoes and chickpeas.
Toss salad with