Chickpea, tomato and pepper salad

I could drool over Fran Warde's Eat Drink Live, 150 Recipes for Morning, Noon, Night forever and yet, the only thing I have ever made from it is the vegetable couscous. I'm a bit embarassed to tell you this but there you go. The 2007 challenge will hopefully help me do something about it. The chickpea, tomato and pepper salad I made to accompany the barbecued steaks and sausages the other day was a great start, I tought. I swear I'll make the rosemary and lemon roasted chicken next.

Chickpea, tomato and pepper salad (serves 4)

• 5 plum tomatoes, halved and deseeded
• 3 large red peppers, halved and deseeded
• 375 canned chickpeas, rinsed and drained
• a bunch of flat leaf parsley
• sea salt and freshly ground black pepper
• extra virgin olive oil, to serve

Lightly oil a roasting tin and add the tomatoes and peppers. Cook in a preheated oven at 190° for 20 minutes. Remove from the oven and transfer the tomatoes and pepper to a bowl. Add the drained chickpeas, then mix in the parsley and seasoning. Transfer the salad to a serving dish, sprinkle with a little olive oil, then serve at room temperature. Perfectly easy and summery. If you want a little more "zing", add a dash of aged balsamic vinegar or a sprinkling of Ras el hanout or Dukkah for an oriental feel.