Chickpea Salad with Basil Pesto

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1/3 cup basil pesto
  • 1 tablespoon lemon juice
  • 1 can chickpea 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 tomato quartered
  • 1/4 cup diced red onion
  • 4 oz chunk salami diced
  • 4 oz chunk Black Forest ham diced
  • 4 red leaf lettuce

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 736 mg
  • Protein 13 g
  • Calories 323.0
  • Total fat 16 g
  • Cholesterol 22 mg
  • Saturated fat 4 g
  • Total carbohydrate 33 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 97.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea Salad with Basil Pesto

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