Easy Mediterranean Pesto Chickpea Salad

Chickpea Salad

Easy Mediterranean Pesto Chickpea Salad

For the pesto:
∙ 3 cups organic spinach
∙ 5 large basil leaves
∙ juice of 1 large lemon
∙ 2 tablespoons olive oil
∙ 2 tablespoons roasted almonds
∙ 1 tablespoon grated parmesan cheese
∙ 3 garlic cloves, peeled
∙ 1-2 tablespoons water, to thin pesto
∙ Freshly ground salt and pepper, to taste

For the salad
∙ 2 cans chickpeas, rinsed and drained
∙ 1 can black beans, rinsed and drained
∙ 1 cup grape tomatoes, halved
∙ 1/4 cup diced red onion
∙ 1/4 cup crumbled feta

In the bowl of a food processor or a high powered blender add in pesto ingredients: spinach, basil, lemon juice, olive oil, almonds, parmesan cheese, garlic cloves and 1 tablespoon of water. Process for 1 minute until pesto is smooth, add another tablespoon of water if necessary. Season with salt and pepper to taste.
Next make the salad by adding chickpeas, beans, tomatoes, and diced onion to a large bowl. Fold in pesto to evenly coat. Sprinkle crumbled feta on top and serve. Garnish with fresh basil ribbons. Serves 4 as a meal, or 6 as a side salad.


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