⅓ cup grated pecorino-romano (sheep's milk cheese) or parmesan cheese (cow's milk cheese)
Instructions
Combine all salad ingredients in a serving bowl and toss well to combine. That's it!
Notes
Also delicious with halved cherry tomatoes (see lead photo), arugula and/or blanched green beans. I added some thinly sliced radicchio once and that was nice, too.
Recipe by Pamela Salzman at https://pamelasalzman.com/chickpea-and-deconstructed-pesto-salad/