Pesto, Potato and Chickpea Salad
- 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
- 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 was featured on Season 20 - Episode 2005.