1 medium sweet red pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
6 cherry tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon pepper
Broil pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened.
Immediately place pepper in a small bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stem and seeds; chop pepper.
In a large bowl, combine the pepper, garbanzo beans, tomatoes and basil
In a small bowl, whisk the oil, lemon juice, vinegar, salt, lemon peel and pepper.
Pour over bean mixture; toss to coat. Chill until serving.