Pesto Chickpea Salad
(from clair’s recipe box)
would be good in pita bread
Source: Budget Bytes blog: http://budgetbytes.blogspot.com/2012/12/pesto-chickpea-salad-398-recipe-100.html
Prep time: 10 minutes
Serves 4 people
Categories: Budget, Quick, Salads, Sides, Vegetarian
Ingredients
- 2 (15 oz.) cans chickpeas / garbanzo beans
- 1/4 cup pesto
- 1/4 cup mayonnaise (make sure no HFCS or corn syrup solids! Kraft Olive Oil Mayo works well)
- 1 Tbsp lemon juice
- 1 small bunch green onions, chopped (green parts only)
- 1/4 bunch fresh parsley, chopped but left on the side (Ben's allergic)
Directions
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STEP 1: Empty the cans of chickpeas into a colander and rinse well with cool water. Allow the excess water to drain away. Give it a shake or two to help the water drain off.
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STEP 2: In a large bowl stir together the pesto, mayonnaise, and lemon juice. Add the drained chickpeas. Stir it together and lightly mash the beans.
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STEP 3: Pull the parsley leaves from their stems and give them a rough chop. Stir green onions into the chickpea mixture. Have chopped parsley on the side for an optional mix-in (Ben’s allergic, but it makes it better).