I bought a (non-vegan) cook book for my Mum for her birthday, and actually managed to find a recipe that worked out nicely for me in it, although this version is rather adapted, to suit my mostly empty fridge. I've lately become a bit obsessed with lemons, and use them in everything. I'm happy to say this recipe used up my last two before I go away on holidays tomorrow!
Ingredients for salad
1 can of garbanzo beans, drained and rinsed
2 tomatoes, chopped
200 grams baby carrots
half a red bell pepper, chopped
50 grams walnuts, chopped (although I suspect sunflower seeds would taste even better)
a handful fresh basil leaves, shredded
Ingredients for dressing
juice and zest of 2 lemons
2 tablespoons olive oil
1 tablespoon water
1 small, green chili, seeded and diced
1 clove garlic, minced
Easiest ever! Mix all salad ingredients in a big bowl; and then mix the dressing in an air-tight container and shake to mix. Pour over the salad and it's all done! Lovely when you don't want to turn the stove on.