Pesto, Potato and Chickpea SaladClick to Play

Pesto, Potato and Chickpea Salad

Mary Ann Esposito

SERVES 4

Ingredients

4 medium red skin potatoes, scrubbed
One can chickpeas, drained and rinsed well
1 red onion chopped
4 tablespoons prepared pesto sauce, slightly warmed
Salt to taste
Grinding black pepper to taste

Directions

Cook the potatoes, cook, peel, and cube them

Place the potatoes in a bowl with the chickpeas and onion. Add the pesto and toss all the ingredients well. Salt and pepper to taste.

This recipe is featured on show 2005 – All About Basil.

item recipe is featured in Episode 2005 of Season 20.

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Comments

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  1. Dagmar's avatar

    Dagmar

    | Permalink
    I look forward to trying this simple recipe, thank you!
    I'm vegetarian and appreciate that you mention how to prepare a recipe without meat, fish, frequently.
    Love the show!

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