Cherry Tomato and Chickpea Salad

Ingredients

• 2 cups cherry tomatoes

• 1 (15 ounce) can chickpeas
• 1 large red bell pepper
• 4 ounces farmer cheese
• 1-2 limes
• 1/2 cup vegetable oil
• 1/2 cup cilantro, minced
• 3-4 garlic cloves, minced
• 1-2 teaspoon cumin
• 1-2 teaspoon paprika
• 1 teaspoon salt
• black pepper

Directions

1. 1

   Roast the red pepper using whatever method you prefer. 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. Seed and dice the pepper into a 1/2 inch dice.

2. 2

   Drain and rinse the chickpeas. Toast in a warm skillet with a little oil until they just start to brown. Set aside to cool.

3. 3

   Halve the cherry tomatoes.

4. 4

   Dice the cheese into a 1/4 inch dice. Any mild white cheese will be fine. Queso fresco or mozzarella would both be wonderful also. Mix peppers, chickpeas, tomatoes and cheese together in a large bowl.

5. 5

   In a small bowl, juice the limes until you have 1/4 cup of lime juice. Whisk in oil until dressing thickens and is completely combined.

6. 6

   Add cilantro, garlic, cumin and paprika; the last three to your tastes. Add salt, fresh cracked black pepper, and whisk everything together.

7. 7

   Pour dressing over tomato mixture. Toss to combine. Set aside at room temperature for about a half hour to let the flavors meld.

8. 8

   Enjoy!