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.

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.