Chickpeas Arugula-Lemon Pesto Salad
By Gail Poll
This bright, peppery pesto is also delicious tossed with a combination of white beans, string beans, and tuna. Or mix it into 2 cups of cooked whole wheat couscous or bulgur.
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 Tbs. lemon juice
- 1 clove garlic
- 2 cups arugula
- 1 cup fresh basil
- 3 Tbs. extra-virgin olive oil freshly ground black pepper
- 1 398 mL can no-salt-added chickpeas, drained
- 1/2 tsp. kosher salt 8 butter lettuce leaves
Details
Adapted from google.com
Preparation
Step 1
Combine the lemon juice, garlic, arugula, basil, oil, and pepper in a food processor. Process until the herbs and garlic are finely chopped. • In a medium bowl, toss the chickpeas with the pesto and season with up to ½ tsp. of salt. • Serve on the lettuce leaves.
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