This flavourful, colourful salad can be enjoyed any time of year. It's sure to be an instant hit at any potluck or picnic. Pack the salad and dressing separately, and mix when ready to serve.
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
In a deep 1.5 L (6 cup) bowl, toss cucumber with dill and spread out over bottom of the bowl. Layer with carrots, chickpeas and tomatoes. Sprinkle basil over top. Cover and refrigerate for up to 1 day.
In a small bowl, whisk together vinegar, pesto, oil, garlic and pepper. Cover and refrigerate until ready to serve salad.
Just before serving, drizzle dressing over salad and toss to combine and coat.