Source: Moosewood Restaurant Simple Suppers
Yields 2 cups
1/3 cup toasted pine nuts
1 15-ounce can of chickpeas, drained
1 large canned roasted red pepper
1 garlic clove
1/4 cup olive oil
2 tablespoons lemon juice
1/3 cup packed fresh basil leaves
1/4 teaspoon salt
generous pinch of black pepper
Place all of the ingredients in the bowl of a food processor and whirl for 2 or 3 minutes, until light and creamy.
I wrote about this recipe HERE.
Hi Alysha,I've just made my own chick pea salad and yours inspired me. Watch my blog for a post and your mention...Thank you!
ReplyDeleteHi Peter.....I will look for the post. :)
ReplyDelete