Chickpea Salad with Basil Pesto
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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.
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% |
Suggested Recipes
-
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
- 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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