Chickpea and Deconstructed Pesto Salad
Servings: 4
Ingredients
- 3 cups cooked chickpeas or 2 15-ounce cans rinsed and drained
- ¼ cup chopped fresh basil leaves
- 2 small garlic cloves minced
- 3-4 Tablespoons freshly squeezed lemon juice about 1 lemon
- 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
- ½ teaspoon fine grain sea salt or to taste
- freshly ground pepper to taste
- 1/3 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.