Kary Osmond: Roasted chickpeas make an excellent salad topping
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
For the salad:
1 cucumber, seeded and diced
1 large tomato, diced
1 red bell pepper, seeded and diced
2 radishes, quartered and sliced
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