Ingredients

The following ingredients have 8 Servings
  • 2 15- ounce cans chickpeas (drained and well rinsed)
  • 1 cup finely diced bell peppers (assorted colors)
  • 1/2 cup thin sliced Persian cucumber (these are the small ones, do not peel)
  • 1/2 cup small mozzarella pearls
  • 1/2 cup halved or quartered cherry tomatoes (assorted colors)
  • 1/3 cup quartered small radishes
  • 1/3 cup diced black olives
  • 1/4 cup finely minced red onion
  • fresh cracked black pepper
  • 2 large handfuls fresh basil leaves and part of the stems (I used my whole TJs basil plant)
  • 1 small garlic clove (smashed and peel removed)
  • juice of 1/2 lemon
  • a good grating of fresh Parmesan (as much or as little as you like)
  • 1/4 cup olive oil (give or take)
  • salt to taste
  • 1/4 cup toasted pine nuts
  • lemon wedges

Instruction

  • Put the drained, rinsed, and dried chickpeas in a large salad bowl along with the rest of the salad ingredients.
  • To make the pesto dressing, process the basil, garlic, and lemon briefly until it breaks down into a thick paste. Add the cheese and enough olive oil to make a loose pourable consistency. Add salt to taste, and more cheese, and/or lemon if you like.
  • Toss the salad with just enough pesto to thoroughly coat everything. Serve topped with the toasted pine nuts, a good grinding of fresh cracked pepper, and accompanied by a couple of lemon wedges.