After a long winter, it's refreshing to see the grocery produce departments begin to carry Canadian hothouse grown peppers, cucumbers, and tomatoes. This salad makes a great side dish, but because of the added protein of the chickpeas, it makes an easy-to-pack lunch.

Canadian Hothouse SaladServes 4 as a side dish


  • 1 cup hothouse tomato, diced 250 mL
  • 1 cup hothouse English cucumber, diced 250 mL
  • 1 cup hothouse red, orange, or yellow bell pepper, diced 250 mL
  • 1⁄2 cup red onion, diced 125 mL
  • 1 19 oz. can, chickpeas, rinsed and drained 540 mL
  • 2 tbsp extra virgin olive oil 30 mL
  • 11⁄2 tbsp red wine vinegar 22 mL
  • 1 clove garlic, minced
  • 1 tbsp fresh oregano, finely chopped 15 mL
  • 1 tbsp fresh basil, chopped 15 mL
  • salt and pepper
  1. Toss all of the ingredients together and season to taste. Chill until ready to serve.

The salad will keep refrigerated for up to two days.

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