Easy Mediterranean Pesto Chickpea Salad

• Vegetarian
• Gluten free

• Produce

  • 5 Basil, large leaves
  • 2 (15 oz cans Chickpeas
  • 3 Garlic cloves
  • 1 cup Grape tomatoes
  • 1 Lemon, juice from large
  • 1/4 cup Red onion
  • 3 cups Spinach, organic

• Condiments

  • 1/4 cup Kalamata olives, pitted

• Baking & Spices

  • 1 Salt and pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Diamond almonds, Roasted Salted Blue

• Dairy

  • 1/4 cup Feta
  • 1 tbsp Parmesan cheese, grated

• Liquids

  • 1 tbsp Water

Found on ambitiouskitchen.com

Description

Ingredients

• For the pesto:
• 3 cups organic spinach
• 5 large basil leaves
• juice from 1 large lemon
• 2 tablespoons olive oil
• 2 tablespoons Roasted Salted Blue Diamond 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 (15 oz) cans chickpeas, rinsed and drained
• 1 cup grape tomatoes, halved
• 1/4 cup diced red onion
• 1/4 cup pitted kalamata olives
• 1/4 cup crumbled feta

Directions

• 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, tomatoes, diced onion, and olives 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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