CHICK PEA PESTO SALAD:
Anyways, I know that I'm still sort of on a summer recipe kick...just remember that it's still 90 degrees in Florida. I will post some fall recipes as soon as it starts to get cold. Did I mention that this Chick Pea Pesto Salad is amazing? It has a piney, garlicky, Heavenly flavor. It was supposed to last me for lunch for some of the week, but I've already eaten it all. Hope you like!♡♡♡
1 big can chick peas (1 lb. 13 oz.), drained and rinsed
1 package (a little over a cup?) grape tomatoes, halved
1/2 cup red onion, diced
Handful of spinach (to add more color to the pesto)
1/2 to 3/4 cup fresh basil
1/4 cup pine nuts
2 tbsp. olive oil
1 tbsp. balsamic vinegar
2 cloves garlic
1 1/2 tbsp. water
3/4 tsp. salt
1/4 tsp. black pepper
1. Add the chick peas, grape tomatoes, and onion to a large bowl. Set aside.
2. Add the spinach, basil, pine nuts, olive oil, balsamic, garlic, and water to your blender or food processor, blend until the mixture has formed a dressing (the garlic and pine nuts will be very fine).
3. Mix the pesto mixture in with the chick peas and veggies. Add the salt and pepper. Toss to coat.