Chickpea Pesto Salad

Name: Chickpea Pesto Salad
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 cup pesto; 0.5 red onion; 2 tsp lime juice; 60 oz canned chickpeas; 4 oz feta; 4 oz fresh basil; 2 cloves garlic; 0.25 cup pine nuts; 1 cup grated parmesan; 0.5 tsp salt; 0.33 cup olive oil; 245 g pesto; 150 g red onion; 10 g lime juice; 1700 g canned chickpeas; 115 g feta; 115 g fresh basil; 10 g garlic; 35 g pine nuts; 70 g grated parmesan; 3 g salt; 70 g olive oil

No-Cook Dishes

Cook:: 1h
Total:: 1h
Servings:: 1 (each preparation makes 10 cups)

Alcohol-free Bean-free Cane sugar-free Cucumber-free Gluten-free Lacto-vegetarian Lentil-free Mushroom-free Peanut-free Rice-free Soy-free Tomato-free

Ingredients

Scale:

Salad ingredients by volume:
1 cup pesto (or the pesto ingredients below)
0.5 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
0.25 cup pine nuts
1 cup grated parmesan
0.5 tsp salt
0.33 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

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.

Chickpeas, onions, and feta coated with pesto.

Inspired by Mother Thyme.