Chickpea Salad with Basil Pesto
Take advantage of the abundance of late-summer basil to prepare a batch of pesto. Use it in a dressing, toss it with hot pasta, spread it on a pizza crust or mix it with mayonnaise for a sandwich spread.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 323 |
| pro | 13 g |
| total fat | 16 g |
| sat. fat | 4 g |
| carb | 33 g |
| fibre | 7 g |
| chol | 22 mg |
| sodium | 736 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 23% |
| vit A | 17% |
| vit C | 97% |
| folate | 44% |
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1/3 cup (75 mL) Basil Pesto
1 tbsp (15 mL) lemon juice
1 can (19 oz/540 mL) chickpeas, drained and rinsed
Half each sweet red and green pepper, diced
1 cup (250 mL) sliced celery
1 cup (250 mL) diced cucumber
1 cup (250 mL) cherry tomatoes, quartered
1/4 cup (50 mL) diced red onion
4 oz (125 g) chunk salami or Black Forest ham, diced
4 leaves red leaf lettuce
Preparation:
In large bowl, whisk Basil Pesto with lemon juice. Add chickpeas, red and green peppers, celery, cucumber, tomatoes, onion and salami; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Spoon onto lettuce-lined plates.
Additional Information
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