How excited for summer picnics and BBQ’s are you?! The recipe I’ve created for you today is super simple and involves zero cooking!! It’s perfect because who wants to be cooking when you can be outside in the sunshine and playing at the beach?
Cheers to sunshine, gardens, healthy food, and fresh summer air!
Chickpea Salad with Vegan Pesto
- 29oz (822g) can garbanzo beans, or 3 ½ cups
- 2 cups basil
- ¼ cup pine nuts
- 5 Tbsp. extra virgin olive oil
- 2 Tbsp. lemon juice, or juice of half a lemon
- ½ tsp. sea salt
- 1/8 tsp. pepper
If using canned garbanzo beans, rinse and drain beans in a colander.
Add garbanzo beans to a mixing bowl.
In a food processor or powerful blender, add basil, pine nuts, extra virgin olive oil, lemon juice, salt and pepper. Blend for 1 minute or until basil is pulverized.
Pour pesto over the garbanzo beans and stir gently until beans are evenly coated.
Store in an airtight container in the refrigerator.
Try adding a clove of garlic or a dash of hot sauce to the pesto before blending.
With love, gratitude, and good ol’ summer vibes,