This salad is a really nice and light dish for a summer dinner and the cilantro pesto really gives it a good flavor kick. The original recipe called for only chickpeas but I wasn't sure if the texture of all those chickpeas was going to go over very well with my kids so I used one can of chickpeas and one can of cannellini beans just to add a texture they were used to. The beans were a good balance to the stronger taste and firmer texture of the chickpeas, but you could always substitute the beans and use all chickpeas. I served it hear with a citrus marinated grilled flank steak and some crusty french bread.
4 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 cups loosely packed fresh cilantro
1 sm clove garlic
1/2 tsp ground cumin
1/2 tsp hot paprika
1 cans chickpeas, drained and rinsed
1 can cannellini beans, drained and rinsed
2 med carrots, grated
1/4 cup red onion, diced
In a food processor or blender combine olive oil, 1 tbsp lemon juice, cilantro, garlic, cumin, paprika, 3 tbsp water, and 1/2 tsp salt; blend until smooth.
In a medium bowl toss the chickpeas, cannellini beans, carrots, scallions, the remaining 1 tbsp lemon juice and 3 tbsp of the pesto together until just coated. Season with salt and pepper.
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