Chickpea Pesto Salad

Chickpeas, onions, and feta coated with pesto.

Inspired by Mother Thyme.

Print Recipe
Chickpea Pesto Salad
Cook Time 60 minutes (total time from start to finish)
Preparations
(each preparation makes 10 cups)
Ingredients
Salad ingredients by volume:
Pesto ingredients by volume:
Salad ingredients by weight:
Pesto ingredients by weight:
Cook Time 60 minutes (total time from start to finish)
Preparations
(each preparation makes 10 cups)
Ingredients
Salad ingredients by volume:
Pesto ingredients by volume:
Salad ingredients by weight:
Pesto ingredients by weight:
Instructions
  1. 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.
  2. Coarsely chop the red onion, large enough for people who don't like it to pick it out.
  3. Stir the lime juice into the pesto. Mix the chickpeas, onion, feta, and limed pesto in a large bowl.

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