Basil-Pesto Chickpea Salad Recipe | Samsung Food App
This basil-pesto chickpea salad is quick and affordable. Pesto for the fat and tang, lemon for a floral acidity, a healthy dose of capers for salty action, and a ton of fresh and vibrant herbs and...
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Food processor
- Blender
- Colander
- Fine-mesh sieve
- Whisk
- Spatula
- Zip-top bag
- Airtight container
- Kitchen towel
- Serving bowl
Ingredients
- 1 (15 oz) can of chickpeas, rinsed (save chickpea water aka aquafaba)
- 3 tablespoons pesto (use vegan pesto if possible)
- zest of 1 lemon
- juice of 1/2 lemon, add more to taste if preferred
- 1 to 2 garlic cloves, minced
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 3 tablespoons nutritional yeast (optional but recommended)
- 1 teaspoon capers (optional but recommended)
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 3 tablespoons chopped walnuts
- salt
- pepper
- aquafaba, to thin
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