Lemon Chickpea Salad with Roasted Red Peppers

Turn on the oven’s broiler and line a baking sheet with foil. Cut red peppers in half and discard core and seeds. Place red pepper halves, skin-side up, on the baking sheet and cook under the broiler until the skins blister and blacken, 5-10 minutes. Remove the pan from the oven and gently fold and seal the foil around the peppers, allowing them to steam while preparing the remaining ingredients.

Cut the lemon into very thin slices (the thinner the better, as these will be added directly to the salad), discarding the seeds. Combine the lemon slices, olive oil, garlic, parsley and basil in a large bowl and stir well.

Remove the blackened skins from the red peppers and cut the peppers into long, thin slices. Add the peppers and chickpeas to the dressing and toss to combine. Add salt and pepper to taste. Serve immediately or refrigerate up to 24 hours before serving.