Chickpeas, onions, and feta coated with pesto.
Inspired by Mother Thyme.
Chickpea Pesto Salad
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.