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Chickpea Salad with Basil Pesto

By The Canadian Living Test Kitchen

Tested till perfect

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Chickpea Salad with Basil Pesto

This recipe makes 4 servings

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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

Take advantage of the abundance of late-summer basil to prepare a batch of pesto (see below). 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.

Ingredients

  • 1/3 cup basil pesto
  • 1 tbsp lemon juice
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/2 sweet red pepper, diced
  • 1/2 sweet green pepper, diced
  • 1 cup sliced celery
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup diced red onion
  • 4 oz 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 : Basil Pesto:
2 cups (500 mL) packed fresh basil leaves
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (50 mL) pine nuts or walnuts
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) extra-virgin olive oil
3 cloves garlic, minced

In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add oil in thin steady stream. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Makes 1 cup (250 mL). per 1 tbsp (15 mL): about 70 cal, 2 g pro, 7 g total fat (1 g sat. fat), 1 g carb, 1 g fibre, 2 mg chol, 94 mg sodium. % RDI: 5% calcium, 4% iron, 3% vit A, 2% vit C, 2% folate.

Source : Canadian Living Magazine: August 2003

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