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Chickpea And Deconstructed Pesto Salad

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Pamela Salzman
Related tags
salad gluten free vegetarian memorial day lunch italian
Nutrition per serving    (USDA % daily values)
CAL
354
FAT
48%
CHOL
4%
SOD
64%

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Ingredients for 4 servings

3 cups cooked chickpeas or 2 15-ounce cans, rinsed and drained

¼ cup chopped fresh basil leaves

2 small garlic cloves, minced

3-4 Tablespoons freshly squeezed lemon juice (about 1 lemon)

3 Tablespoons unrefined cold-pressed extra-virgin olive oil

½ teaspoon fine grain sea salt or to taste

freshly ground pepper to taste

1/3 cup grated pecorino-romano (sheep’s milk cheese) or parmesan cheese (cow’s milk cheese)

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