Bird and Belle's Adventures in Marriage

Sun-dried tomato & pesto chickpea salad

3 Comments

Pepita & Sun-dried Tomato Pesto

Adapted from the Moosewood Restaurant Cooking For Health cookbook

1/2 cup sun-dried tomatoes, rehydrated in boiling water and chopped
1/2 cup shelled pumpkin seeds (pepitas)
3 garlic cloves, chopped
1/3 cup extra virgin olive oil
2 packed cups fresh basil leaves
1/2 cup chopped fresh tomato
1/4 teaspoon salt
fresh ground pepper to taste
juice of 1 large lemon
1 TBS white Balsamic vinegar

Combine ingredients in a food processor and process until smooth and creamy

For the salad:

Combine pesto, three cans drained & rinsed chickpeas, two chopped red bell peppers and one 12 oz can black olives, sliced. Taste and adjust salt and pepper to liking. Chill and serve.

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3 thoughts on “Sun-dried tomato & pesto chickpea salad

  1. Reblogged this on Scrambled Eggs and commented:
    Posted this weekend on my Adventures in Marriage blog, a delicious nut-free pesto salad – perfect by itself of heated over gluten-free or whole wheat pasta!

  2. Makes me hungry, even tho I just ate. You could make a vegetarian out of me! Glad to have you wordpressing again. You will have to do a final episode on the kitchen caper sometime soon.

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