Chickpea Pesto Salad

Chickpeas, onions, and feta coated with pesto.

Inspired by Mother Thyme.

Chickpea Pesto Salad

Cook Time 1 hr
Total Time 1 hr
Servings 1 (each preparation makes 10 cups)

Ingredients
  

Salad ingredients by volume:

  • 1 cup pesto (or the pesto ingredients below)
  • .5 red onion (medium)
  • 2 tsp lime juice
  • 60 oz canned chickpeas
  • 4 oz feta

Pesto ingredients by volume:

  • 4 oz fresh basil
  • 2 cloves garlic
  • .25 cup pine nuts
  • 1 cup grated parmesan
  • .5 tsp salt
  • .33 cup olive oil

Salad ingredients by weight:

  • 245 g pesto (or the pesto ingredients below)
  • 150 g red onion
  • 10 g lime juice
  • 1700 g canned chickpeas
  • 115 g feta

Pesto ingredients by weight:

  • 115 g fresh basil
  • 10 g garlic
  • 35 g pine nuts
  • 70 g grated parmesan
  • 3 g salt
  • 70 g olive oil

Instructions
 

  • If necessary, make the pesto: remove the basil leaves from their stems. Combine the basil leaves, garlic, pine nuts, grated parmesan, and salt in a food processor and blend until smooth, drizzling the olive oil in as you go - approximately 40 minutes.
  • Coarsely chop the red onion, large enough for people who don't like it to pick it out.
  • Stir the lime juice into the pesto. Mix the chickpeas, onion, feta, and limed pesto in a large bowl.