2 – 15 ounce cans chick peas ~ drained and rinsed well Pesto to taste (see recipe)
Crumbled Feta cheese to taste
1 small Vidalia onion ~ diced
¼ cup (or more to taste) julienned sun dried tomato
¼ cup toasted pine nuts
Freshly ground black pepper to taste
For the pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
½ cup toasted pine nuts ½ cup freshly grated Parmesan Juice of 1 small lemon
2 cloves garlic, peeled
Sea salt and freshly ground black pepper to taste
¾ cup extra-virgin olive oil

In a medium bowl, combine the chickpeas with pesto to taste. Add remaining ingredients and season with freshly ground black pepper to taste. Allow salad to sit for about 30 minutes and then serve as part of an antipasto.



For the pesto:

Place all ingredients with ½ cup of the oil in a blender and blend.

Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.