Recipe of the Week

Chickpea, Pesto, Tomato, And Mozzarella Salad


  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup pesto
  • 1 cup chopped grape tomatoes
  • 1/4 cup chopped fresh mozzarella
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh basil, optional

DIRECTIONS:

  1. In a medium bowl, combine chickpeas, pesto, tomatoes, and mozzarella cheese. Gently stir. Season with salt and black pepper, to taste. Garnish with fresh basil, if desired. Serve.