As I mentioned, I had a big beautiful bunch of basil wilting in my kitchen (which Ayah advises me I should put in a vase in a cool dark spot to keep fresh) that I had to put to use.
At healthy, tasty, cheap we don’t believe in waste or buying expensive ingredients we don’t need.
The best recipes come out of being resourceful and using whatever you have in the kitchen!
Like this chickpea salad. I had some lonely chickpeas sitting in the fridge, as well some parsley, some tomatoes and that big bunch of basil leftover from the weekend.
I stirred up my inner Sophia Lauren, pouted my lips, pushed out my chest, and said “Bella, it’s time for an Italiano salad!”
Since pine nuts cost the same as gold these days, I whipped up an easy pesto with the bulk walnuts I had in my freezer, tossed it together with my chickpeas, a fresh squeeze of lemon, some spice and fresh parsley and tomato, and came up with a delectable salad!
This salad is great as a starter (I enjoyed it with a cool glass of Kir) or a side dish to pair with fish, tofu or a light meat. You can even make a big bowl and enjoy it as a main course! Or throw in whatever other goodies you have in your fridge!
I love sharing recipes but I love encouraging creativity in the kitchen even more. Use what you’ve got and make it delicious!
I used the rest of my pesto to throw together an easy pesto alfredo for my man. Tossed it with a bit of fresh pasta, a chunk of cream cheese and parmesan, and BAM! I’m the best girlfriend on the block.
Italian Chickpea Salad
- Big bunch of basil
- 1/4 cup Walnuts (or pine nuts)
- 2 tbsp Olive oil
- 1/2 Lemon squeezed
- Dash of cumin and cayenne
- Salt and pepper
- Cherry tomatoes
- Fresh Italian parsley