A refreshing and flavorful salad combining chickpeas with a zesty herb pesto and crunchy vegetables.
Drain and rinse the canned chickpeas thoroughly.
Rinsing canned chickpeas helps reduce sodium content and improves their flavor.
Slice the red onion thinly and halve the cherry tomatoes.
Use a sharp knife to achieve even slices for better presentation.
In a blender, combine fresh basil, toasted pine nuts, grated parmesan cheese, olive oil, garlic, and the juice of one lemon. Blend until smooth.
Add olive oil gradually to control the consistency of the pesto.
In a large mixing bowl, combine the chickpeas, sliced red onion, and halved cherry tomatoes. Add the prepared pesto and toss gently to coat.
Toss gently to avoid breaking the chickpeas and maintain the salad's texture.
Serve the salad at room temperature for the best flavor, garnished with additional basil leaves if desired.
Letting the salad sit for a few minutes before serving allows the flavors to meld together.
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