Basil-Pesto Chick(pea) Salad

Chicken salad, potato salad, tuna salad- whatever may be in salad form, I always had a heaping spoonful of it on my plate or in a sandwich at the BBQ.

I’ve come to realize that texture is SUCH an improtant part to any meal. Most creamed/mashed salads are the protein or carb of choice with a creamy dressing and a sad, measly portion of vegetables.

This basil-pesto chickpea salad reimagines the elements that make a GREAT “mashed salad”. Basil for the brightness, some pesto to add some fat and tang, lemon zest and juice for floral acidity and a SHIT TON of spices and herbs

Each bite is as refreshing as a conversation with the nonna who makes the best pesto in the world. Basically, you need to put this on your next sandwich, wrap, salad, or SPOON soon!

Enjoy. xx

Basil-Pesto Chick(Pea) Salad

Yield: 3-4 servings

Time: 10 minutes

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 and pepper, to taste

• aquafaba, to thin

DIRECTIONS

1. Begin by dicing and chopping the basil and pesto. Set aside.

2. In a bowl, add your rinsed chickpeas. Using a potato masher, or fork, mash the chickpeas to the consistency of your choice. I prefer to have an even blend of mashed to partially broken chickpeas.

3. To the same bowl, add the pesto, lemon zest/juice, garlic, nutritional yeast, capers, red pepper flakes, garlic powder, oregano, and salt/pepper, to taste. Stir until evenly coated

4. Add the chopped herbs (basil and pesto) and walnuts. Stir until combined.

5. Taste and adjust the seasoning per your preference. More red pepper flakes for more heat, more oregano for earthy flavors, and salt and pepper if you see fit.

6. Chill for 1 hour or eat at room temperature. Some favorite ways I like to eat this salad below:

   1. In a sandwich with toasted sourdough, leafy lettuce, tomatoes, and tzatziki

   2. In a cabbage wrap (using a whole leaf of red/green cabbage, add the salad and some scallions and sesame seeds. Roll and devour

   3. On top of a kale salad.

7. Dive in!

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