Nutrition Education and Outreach

Pesto Chickpea Salad

September 23, 2016

Ingredients:

pesto

Image credit: keepinitkind.com

Chickpeas
Pesto
Lemon
Plain Greek Yogurt
Red onion
Fresh parsley

Directions:

1. Rinse and drain 2 15-ounce cans of chickpeas
2. Combine 1/4 cup pesto with 1/4 cup plain Greek yogurt and 1 freshly-squeezed lemon
3. Chop 1/4 of a red onion and 1/2 of a bunch of fresh parsley.
4. Mix all together.
5. Serve as is, in pita pockets, with pita chips, or in lettuce wraps!

Recipe credit: Cabarrus Health Alliance

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