Moroccan Vegetable Salad

I can't wait to make this...looks like a great hot-weather salad, and a change from my regular cucumber-onion-tomato mix. I'm cooking a pot of garbanzo beans today, so I'll have everything I need.

Ingredients

	2 large tomato(es), cut into wedges
	2 medium sweet red pepper(s), seeded and diced
	2 average kirby cucumber, seeded and diced
	4 Tbsp fresh lemon juice
	1/4 tsp kosher salt
	1/8 tsp black pepper, freshly ground
	2 tsp olive oil
	1 medium garlic clove(s), minced
	1/4 tsp ground cumin
	1 cup(s) canned chickpeas, rinsed and drained
	1/3 cup(s) fat-free sour cream, or plain fat-free yogurt

Instructions

• Combine the tomatoes, bell peppers, cucumbers, 2 tablespoons of the lemon juice, the salt, and pepper in a medium bowl. Refrigerate, covered, until the flavors are blended, about 30 minutes.
  
  
• Meanwhile, heat the oil in a small nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the cumin and toast, stirring constantly, about 1 minute.
  
  
• Puree the chickpeas, sour cream, and remaining 2 tablespoons lemon juice in a food processor or blender; add the garlic mixture; pulse until combined.
  
  
• Divide the tomato mixture among 4 salad plates. Top evenly with the chickpea puree. Yields about 1 cup salad with about 1⁄3 cup chickpea puree per serving.
• (Recipe from WeWa)