Grilled Summer Vegetable Salad w/ Chickpeas

1 yellow bell pepper, cored, seeded and quartered
1 red bell pepper, cored, seeded and quartered
2 small red onin, cut into thick tings
2 zucchini, thickly sliced lengthwise
2 yellow squash, thickly lengthwise
1 can chickpeas, rinsed and drained
2 tablespoon balsalmic vinagrette salad dressing
2 tsp dried basil
1/2 cup shredded parmesan cheese

Grill peppers, onion,ls zucchini, and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total. Cool and cut into bite-size pieces.

In a large bowl, combine grilled vegetables, chickpeas, salad dressing and basil. Garnish with parmesan and season with salt and pepper to taste.

Serving Size: 5 1-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user GLYNNISQ.