Chickpea Salad with Basil and Pine nutsBy Toni Fiore • Jun 20th, 2007 • Category: Salads and Dressings Print
Chickpea Salad with Basil and Pine Nuts
This salad is as easy as it is delicious. When you need a quick, high protein, pick me up, reach for this recipe.
1 15-oz. can chickpeas, drained and rinsed
2 T. red onion, finely chopped
1/2 c. red or yellow bell pepper, chopped (or mix red and yellow for added color)
1/4 c. toasted pine nuts
1/4 c. fresh basil leaves, cut into ribbons
1-2 T. chopped sundried tomatoes (optional)
2 T. olive oil
1 T. fresh lemon juice
1 t. fresh chili paste
Salt and pepper
Rinse the chickpeas and put them in a bowl. Add the onion, peppers, toasted pine nuts, and basil ribbons. In a small bowl whisk together the oil, lemon juice, and pepper paste until emulsified. Pour over the salad and toss everything to combine. Taste and season with salt and pepper.
I like to serve this with a hearty slice of bread to mop up the juices. For an alternate presentation, you can lightly mash the chickpeas and pile the mixture onto grilled or toasted bread as a super easy and super tasty bruschetta.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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