Chickpea and carrot salad - Canada's Food Guide

Ingredients

• 1 large cucumber, sliced
• 15 mL (1 tbsp) chopped fresh dill or 2 mL (½ tsp) dried dill weed
• 2 carrots, peeled and grated
• 1 can (540 mL/19 oz) chickpeas, drained and rinsed
• 500 mL (1 pint) grape tomatoes, halved lengthwise
• 60 mL (¼ cup) chopped fresh basil
• 45 mL (3 tbsp) balsamic vinegar
• 15 mL (1 tbsp) basil pesto
• 10 mL (2 tsp) extra virgin olive oil
• 1 clove garlic, minced
• 1 mL (¼ tsp) ground pepper