Meatless Monday – Summer Chickpea Salad with Herb Pesto

If you can’t take the heat, try this easy, no-cook Chickpea Salad with Herb Pesto, Grapes, Heirloom Tomato and Ricotta Salata.

As your herb garden flourishes in the summer sun, pluck those leaves and make a refreshing Chickpea Salad with Herb Pesto. This flavorful recipe is as simple as blending a basil and mint pesto, slicing red grapes and tomatoes, and mixing all of the vibrant components together with protein-rich chickpeas. Last but not least, top the colorful medley with ricotta salta for a salty surprise in every bite.

1, 29-ounce can chickpeas
1 cup loosely packed fresh basil leaves, roughly chopped
½ cup loosely packed fresh mint leaves, roughly chopped
2 teaspoons minced shallot
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon red wine vinegar
¼ cup olive oil
2 cups red grapes, halved
1 large heirloom tomato, cut into 1-inch pieces
2 to 3 ounces ricotta salata, shaved with a peeler

Drain and rinse the chickpeas under cold water.

In a small food processor or blender, combine the roughly chopped basil and mint leaves, minced shallot, salt, black pepper, lemon juice, and red wine vinegar. Pulse these ingredients until they are well combined and resemble a chunky paste.

With the food processor or blender on low, drizzle in the olive oil until the mixture becomes smooth in texture.

Pour the pesto over the chickpeas, toss to combine, then fold in the halved grapes and heirloom tomato pieces. Top with the shaved ricotta salata.