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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 is featured on show 2005 – All About Basil. 




  1. Dagmar's avatar


    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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