- One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight
- 1 red bell pepper (about 6 ounces), seeded, cored, and cut into ½-inch dice (about 1 cup)
- 2 radishes (1 ounce each), tipped, tailed, and cut across into thin slices (2 tablespoons)
- ½ bunch basil (1 ounce), cut across into ¼-inch strips (¼ cup)
- 2 cups cooked quinoa—red is the hardest to find, but nicest in this
- 1 teaspoon freshly grated lemon zest
- ½ cup Basic Vinaigrette
- 1 head Bibb lettuce (about 5 ounces), with small, bright green leaves
- 1 slim cucumber (4 to 5 ounces), cut across into 1/8-inch slices
- Combine the chickpeas, bell pepper, radishes, basil, quinoa, lemon zest, and vinaigrette in a medium bowl until well coated. Lay pieces of lettuce out in a shallow bowl or salad bowl in an even layer. Place the chickpea mixture in the center in a generous pile. Arrange cucumber slices on top of the lettuce in a ring around the chickpea salad.